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Cultivated by I'm Bauer from the Tullnerfeld
We at I’MBauer have set ourselves the task of producing and marketing vegetables in an environmentally friendly and regional way. We want to help shape the future of agriculture and local supply.
In addition to typical Austrian vegetables, we also focus on exotic varieties such as sweet potatoes, melons and artichokes. It is important to us to have a sustainable and positive economic approach for all parties involved. Two generations and two additional employees work on our farm.
It is particularly important to us to constantly create new innovations in order to build a sustainable business, because if you want to create something new, you often have to question the old.
Product description
Sweet potatoes are perennial plants that creep bushy on the ground, whose fleshy rootstocks thicken into potato-like tubers. However, there is no relationship with the potato or the Jerusalem artichoke, which also forms tubers in the ground. The inside of the round-spindle-shaped tubers is slightly floury, whitish or yellowish to reddish and has a sweetish taste.
Origin
The sweet potato is native to Central and South America. It is grown in almost all warmer countries of the tropics, subtropics and temperate zones of the world. The largest sweet potato producer in the world is China. Sweet potatoes are grown and harvested throughout the year. The largest supply on the German markets falls in the warm season. Important suppliers are Brazil and Israel.
Tips
Red-fleshed sweet potatoes are considered the best in terms of cooking properties and aroma.
Preparation
The following preparation is common: Wash the sweet potatoes, peel them, prick them several times with a fork, rub them with oil and bake them in foil or cook them in the oven with the skin on. Prepared in this way, sweet potatoes are an excellent side dish for fish and meat, especially game.
Storage recommendation
Potatoes are sensitive to cold and should therefore not be stored in the refrigerator. However, they must be stored in a cool place. To prevent them from turning green in the light and forming the toxic solanine, it is important to store them in complete darkness.