Covington Sweet Potatoes
Inventory, lb : 0
Description/Taste
Covington sweet potatoes are small to medium in size and are long, slender, and oblong in shape with tapered ends, averaging 5-8 centimeters in diameter. They also have a slight curve to their somewhat uniform shape, and the skin is smooth with a distinct rose-colored hue and is speckled with small dark brown spots. The flesh is firm, dense, and a vibrant orange that remains bright when cooked. Covington sweet potatoes are moist and creamy and offer a malty sweet flavor.
Seasons/Availability
Covington sweet potatoes are available year-round.
Current Facts
Covington sweet potatoes, botanically classified as Ipomoea batatas ‘Covington,’ are a new variety from North Carolina that are quickly becoming the sweet potato of choice for commercial production. These potatoes are gaining recognition for their long storage life, uniform shape, and resistance to disease.
Nutritional Value
Covington sweet potatoes are an excellent source of vitamin A, vitamin C, iron, calcium, and fiber.
Applications
Covington sweet potatoes are best suited for both raw and cooked applications such as mashing, baking, and roasting. They can be used raw and shredded over salads, or they can be roasted or baked in traditional sweet potato casseroles and served as a stand-alone side dish. Covington sweet potatoes can also be baked, whipped, and seasoned with cardamom and nutmeg or roasted in olive oil and brushed with a cinnamon and honey lime glaze to create a sweet dish. Covington sweet potatoes pair well with herbs like basil, rosemary, cilantro, parsley and dill, spices including cumin, curry powder, and paprika, savory meats such as chicken, ham, duck, and pork, and garlic, ginger, leeks, lemons, mushrooms, persimmons, and balsamic vinegar. Covington sweet potatoes will keep up to a month when stored in a cool, dry, and dark place. Refrain from storing these roots in the refrigerator as the temperature changes the flavor.
Ethnic/Cultural Info
Covington sweet potatoes account for about 85% of sweet potato production in North Carolina and are continuing to grow in popularity. Restaurants in the United States favor this variety for its uniform shape and size. This uniformity allows restaurants to accurately allocate space for each food item on a plate and prevents size discrepancies between diners who order the same dish. Other varieties cannot provide dependable sizes and shapes which creates issues for restaurants to keep a cohesive brand image. As a result, the Covington sweet potato has become the variety of choice in many restaurants across the United States which encourages even more commercial production.
Geography/History
Covington sweet potatoes are a new variety developed in North Carolina by scientist Henry M. Covington in the early 2000s. Covington created the variety through a series of cross-breeding tests at North Carolina State University and sent it to be regionally grown and tried in 2006. Covington sweet potatoes are predominately popular in the Southern United States but can also be found at farmers markets and specialty grocers across the entire country.
