Purple sweet potatoes are rich in essential vitamins (including vitamin A/beta carotene) and minerals, as well as a large amount of fibre, which helps provide a sensation of fullness and satiety.
The abundant amounts of anthocyanins are unique to naturally purple-fleshed fruits and vegetables.
The glycemic index (GI) of sweet potatoes varies based on the cooking method, with boiling providing the lowest score.
Boiling produces a GI of 40 to 50 while frying and baking raise the GI into the 70 to 80 range.
Although not commonly eaten, the leaves of purple sweet potatoes are rich in nutrients as well. Some of the antioxidants found in purple sweet potato leaf extract include polyphenols like the caffeoylquinic acid derivatives.
Note: Images of produce are purely illustrative. As products are fresh and seasonal, the actual item may differ.