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There's more than one kind of sweet potato, and getting the right one makes for the best dishes.
'Vitelotte' potatoes have a dark blue, almost black, skin and dark violet-blue flesh; they have a characteristic nutty flavour and smell of chestnuts. The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids. [4] The plants mature late and, compared to modern varieties, are relatively low-yielding.
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
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Shetland Black is a dark purple heritage variety of potato. [1] It comes from the Shetland Islands, [2] and was developed in the Victorian era. [citation needed] It is part of the United Kingdom Ark of Taste. [3] The plant grows to a height of about 2.5 feet (0.76 m), [4] and is shallow-rooted and thus suitable for container growing.
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