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Naturally sweet, vibrantly orange-fleshed, and packed with nutrition, Red Sweet Potato — known as Shakarkand in Hindi, Sakkaravalli Kizhangu in Tamil, and Chilakada Dumpa in Telugu — is a beloved root vegetable across Indian, African, and global cuisines. With its rich, caramel-like sweetness and creamy texture when cooked, it is a nutritional powerhouse that works beautifully in both savoury and sweet preparations. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Shakarkand Chaat, boil or roast sweet potato, dice, and toss with chaat masala, lemon juice, and coriander — a popular Indian street food and vrat (fasting) snack. Sweet potato is also excellent baked whole until caramelised and fluffy, mashed with butter and cinnamon, or roasted with cumin and chilli as a spiced side. In African and Caribbean cooking, it's used in stews and soups, and in Indian cooking in Shakarkand Halwa.
Store in a cool, dark, well-ventilated place — they keep well for 2–3 weeks. Do not refrigerate as cold temperatures affect their flavour and texture. Once cut, wrap tightly and refrigerate, using within 3–5 days.
Q: Is sweet potato healthier than regular potato?
A: Sweet potatoes have a lower glycaemic index than regular potatoes, meaning they cause a slower rise in blood sugar. They are also richer in beta-carotene, vitamin C, and antioxidants. Both are nutritious — sweet potatoes are particularly beneficial for blood sugar management and eye health.
Q: Can I eat sweet potato skin?
A: Yes — the skin is edible, nutritious, and contains a significant portion of the fibre. Wash thoroughly and leave the skin on when baking or roasting for extra nutrition and texture.
Q: Is sweet potato suitable for fasting (vrat)?
A: Yes — sweet potato (shakarkand) is one of the most popular fasting foods in Indian tradition. It is widely consumed during Navratri, Ekadashi, and other Hindu fasting observances.
