09/02/2026
After over a week of curing, I finally cooked and ate 'Big Potat'. He turned out to be a very large and woody PURPLE sweet potato!!!
Because of its size, Big Potat was initially hard to cut into. However, after some elbow grease, I sliced it up into steak fry shapes, seasoned, corn starched, and baked em in the oven until they were crispy on the outside and tender inside.
As you see in the pictures, there was a lot I was able to use, but also a lot of extra pieces I didn't (but threw back in the potato patch!).
The flavor? Very mild, yet slightly sweet. The texture? Starchy, but also surprisingly stringy and fibrous! I think its because of the size that gave it that stringy texture (and waiting too long to harvest it). But aside from that, it was pretty good (we still have PLENTY of leftovers!).
I cant wait to eat the other (smaller) sweet potatoes!
🍠🥔✨️
