Murasaki Sweet Potatoes
Inventory, lb : 0
Murasaki sweet potatoes are medium to large in size and are elongated, somewhat bulbous, and oblong in shape with each end tapering to a point or rounded edge. The thin skin ranges in color from dark purple to burgundy depending on the growing environment, and there are faint light pink-purple patches and brown spots scattered across the surface. The flesh is white to pale yellow and is a bit drier than other varieties, offering a flaky texture. When cooked, Murasaki sweet potatoes have a slightly sweet taste with a robust nutty flavor.
Murasaki sweet potatoes are available in the summer through fall.
Murasaki sweet potatoes are a variety of root vegetable, botanically classified as Ipomoea batatas and their name comes from the Japanese word for purple. Despite their Louisiana roots, Murasaki sweet potatoes are primarily grown in California. They were developed for their dark purple skin, flavor, and broad-spectrum resistance to disease.
Murasaki sweet potatoes are an excellent source of vitamin A, and a good source of potassium, dietary fiber, and vitamin C. They also contain iron, calcium, protein, and beneficial amino acids.
Murasaki sweet potatoes can be baked, boiled, roasted, or sautéed, much like a russet potato. It is recommended to wash and scrub the skin well to clean prior to preparing. When cooked, the flesh will develop a fluffy texture. Murasaki sweet potatoes can be julienned for fries, scalloped with cream, diced and caramelized, or mashed with butter. They can also be used in curries, soups, or stews. Murasaki sweet potatoes pair well with scallions, garlic, miso, mirin, soy sauce, sesame oil, olive oil, broccoli, chickpeas, and nori. Store in a cool, dry, and dark place with ample ventilation for up to two weeks and refrigerate any cut portions.
The Sweet Potato Research Station at Louisiana State University is the only one of its kind in the world. It was established in 1949 to support the sweet potato industry in the state. Since that time, the station has developed new seed varieties including those with higher yield and disease resistance, as well as two of the more well-known commercial varieties. The research station works with researchers from all around the world to help them learn how to detect disease and increase crop production in their own countries.
Murasaki sweet potatoes were first developed by the Louisiana State University’s Sweet Potato Research Station in Chase, Louisiana. They are the result of an intentional cross made during the 2000s by Donald La Bonte, a professor at the university. Murasaki sweet potatoes are a patented variety, managed by the university, and were released to growers in 2008. Proceeds from the sale of the seeds go back to the Sweet Potato Research Station. Unfortunately, the variety doesn’t produce well in Louisiana for commercial use. Murasaki sweet potatoes can be found at select stores around the country and at farmer’s markets in California.