Sweet potatoes make a nutritious, novel french fry snack

Purple is not a common food color, so purple sweet potatoes are kind of a novelty. Of course, we consider them common here in the islands, where they are grown by local farmers and known as Okinawan sweet potatoes. This variety has a "dry" texture compared with its orange- and yellow-fleshed cousins.

Sweet potatoes, whether yellow, orange or purple, are a terrific substitute for regular mashed potatoes; you can also cube them and use them in a "potato" salad. Simply baked and sliced, sweet potatoes are a handy and nutritious snack, high in vitamins A and C.

How about sweet potato fries? You don’t need to deep-fry them: Peel and cut into thick slices or lengthwise into wedges about 1 inch thick. Drizzle generously with olive oil and place under a broiler, about 6 inches or so from the heating element. Broil for several minutes, turning once or twice, until flesh is soft when pierced and the outside crispy and browned, perfect for nibbling.

Remember, a yam is not a sweet potato. It is a different starchy root, though the name became attached to a soft, orange-fleshed variety of sweet potato grown in the South and has stuck ever since. Sweet potatoes are not related to potatoes, either!

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Hawaii food writer Joan Namkoong offers a weekly tidbit on fresh seasonal products, many of them locally grown.