• Fin­ger­ling Pota­toes

    Happy Potato Lover’s Month! Learn all about fin­ger­ling pota­toes.
  • Murasaki Power

    Savvy eaters know that yams and sweet pota­toes are good enough to serve year round. Even so, fall and win­ter months bring them cen­ter stage for hol­i­day sides and accompaniments.

    There are many vari­eties of sweet pota­toes, which all come from the morn­ing glory family.

    Skin color can range from white and yel­low to red, pur­ple and brown. The inte­rior flesh can be white, yel­low, orange or even orange-​red.

    Con­fu­sion sets in with our nam­ing of yams ver­sus sweet pota­toes. In the United States, we actu­ally pro­duce two types of sweet pota­toes, not yams. Most gro­cers dis­tin­guish them as yams and sweets based on their firm­ness. The two major types: Firm sweet pota­toes, which have golden skin and paler flesh and Soft sweet pota­toes, which have cop­per skin and orange flesh (we call them yams).
  • MVP’s

    Avail­able in a wide range of options– fresh, frozen and dehy­drated forms, spuds are a go to ingre­di­ent when it’s time to innovate.

    From side dishes to center-​of-​the-​plate, they hold their own no mat­ter how they are featured.

    Pota­toes remain one of America’s most pop­u­lar and beloved vegetables.

    The case for most valu­able player is backed up by solid nutri­tion and ample ver­sa­til­ity. Pota­toes play an impor­tant role in a bal­anced, healthy diet.