Fresh Jamaican Batata (Boniato Sweet Potato)

White-Fleshed Caribbean Sweet Potato

Fresh Jamaican batata, also known as boniato, camote, or tropical sweet potato, has reddish-brown skin and pale white to yellowish flesh. When cooked, it has a lightly sweet, nutty flavor and a fluffy, starchy texture that is drier than a typical orange sweet potato.

Ways to Cook Batata

• Boil and mash for a savory side dish
• Roast, bake, sauté, or fry until tender
• Add to Jamaican soups, stews, and curries
• Use in sweet potato pudding, breads, casseroles, and croquettes

Storage and Preparation

Store whole roots in a cool, dark, dry, well-ventilated place. Avoid refrigerating them raw, as cold temperatures can affect texture and flavor. Scrub and peel before cooking. Cut flesh may darken after exposure to air; keep prepared pieces in cold water until ready to cook.

Batata is a sweet potato, not a true yam. Fresh roots naturally vary in size, shape, and skin tone. Available in 1 lb, 3 lb, 10 lb, and 25 lb options.