Lately I've been trying to hit the local farmer's market every week, or at least every other week. I've now found a vendor that consistently brings locally grown romaine lettuce and broccoli in addition to all the other great fruits and veggies, so I find myself there more regularly and even earlier in the morning to ensure I get those before they're gone. (Here "locally grown" means statewide...markets allow produce from farms and growers on the other islands, just not the Mainland.) The same vendor also puts out Okinawan sweet potatoes. They're purple and naturally super-sweet. So far I just make roasted sweet potato fries whenever I pick them up. I thought hard about making a purple sweet potato mash for Thanksgiving last year instead of the traditional type, but opted for tradition for reasons I don't remember now. :) Maybe this year.I'm on the fence whether or not to eat the skins. Food nutrition lore says skins are good, but when they puff up and separate slightly from the "meat" during roasting, it makes it easy to eat around them. Last night I roasted the potatoes shown here (the potato cut open is about the size of an extra large lemon) and overcooked them about 5-10 minutes. A little tougher than they should have been but still yummy!
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