Ipomoea batatas L.

Sweet potato variety with purple pulp, the pigmentation comes from the anthocyanin content of the tuber, which can tint both the peel and the flesh, while raw. During cooking, the purple tends to become dark gray − a few drops of vinegar in the cooking water can help prevent this reaction. This variety of sweet potato, besides being sweet, has a delicate aroma with nutty hints. It is suitable to mash, but can also be boiled in chunks, added to stews, fried and roasted. In Brazil, it is often used to prepare desserts and confections.