What is it? A starchy, deep red or purple, bumpy tuber with white flesh, it’s sometimes called the Cuban sweet potato or batata.
What it tastes like: Slightly sweet, starchier and smoother than the sweet potato.
When you can find it: Local boniato can be found year-round in South Florida.
How to store it: Keep in a cool, dry place, not the refrigerator, and use within a few days.
Cooking tips: Peel, dice and boil in salted water. Drain and mash with roast garlic, milk and salt and pepper and serve like mashed potatoes.