Camote

There are two types of camote found in Peru. As the translation suggests they have a sweetish taste. One is pale skinned with bright orange flesh and the other has purple skin with paler flesh and elsewhere is sometimes called a yam. The purple-skinned camote is the more starchy and is suited to roasting or baking. The yellow fleshed camote has a firmer texture and, when boiled, is one of the traditional accompaniments for ceviche. It is sometimes deep fried to make chips and also made into a sweet purée which is included in the recipe for traditional Peruvian beignets, (picarones).