I never actually knew that white sweet potatoes existed until I accidentally bought what I thought was a typical sweet potato but turned out to be a Boniato white sweet potato. I’m not a big fan of the typical sweet potatoes and only really purchased them because they are a healthy option, but I’ve found that the white sweet potatoes have a far better texture and taste (more starchy less sweet) than the typical sweet potatoes your grand mother puts in her sweet potato pie.

There are different kinds of white sweet potatoes:

• O’Henry
• Jersey
• Batata
• Murasaki (Japanese Sweet Potato)
• Japaneses White
• Hannah
• Boniato

You can find any of these potatoes in your local supper market. However, if they aren’t there, and there’s a Trader Joe’s in your area, check there. Trader Joe’s usually sells the Murasaki sweet potatoes. If there’s a Kroger in your area you can also check there. Kroger usually sells the Boniato sweet potatoes.

That Golden Brown Color

When ever I make banana bread or some variation of a banana bread, one of the most important thing to me is getting that nice golden brown color on the bread. After baking a lot of banana breads I’ve learned some tricks to make sure I always get that golden brown color. Here are those tricks:

Parchment Paper

One of the most important steps to getting a golden brown color on your banana bread is lining your loaf pan with parchment paper. This not only helps with transferring your bread out of your loaf pan when it’s done baking, but it adds a thin layer of much needed insulation to the bottom of your bread to prevent an over-baked bottom crust which doesn’t make for a very good tasting banana bread.

Get to know your oven

Getting to know your oven is important when you’re baking anything. I’ve found that older ovens tend to generate a lot more heat making it harder to have a nice color on your banana bread.

If you have an old oven, bake your banana bread at 350 degrees Fahrenheit for 1 hour but when you reach 30 minutes of baking time reduce the heat to about 300 degrees. Your old oven will still continue to do its job for the remainder of the time as it decreases its temperature gradually. When it has reached 1 hour and your bread is still moist in the center, that’s fine just put it back in the oven for an additional 5 to 10 minutes and that should take care of the moist center and your bread will achieve that nice golden brown color.