The shares actually include Red Japanese Sweet Potatoes that have dark red/purple skin and a creamy, white flesh inside. Not the purple-fleshed variety like we said in this post.
Here in the U.S., Japanese sweet potatoes are a fleeting fall crop, so enjoy them while you can! To us, they are much sweeter than a regular orange sweet potato. If you like their delicate, sweet taste, store them loose in a cool drawer or cupboard for up to a few weeks.
Also, we ran across this recipe from Mark Bittman of the New York Times – Shredded Sweet Potatoes with Browned Butter and Sage. Yum. Let us know how you like them!