Sweet potatoes, originating from the Americas, have been known in the Canary Islands since at least 1544. Over the centuries, they have taken root in the culture and gastronomy of the islands, adapting to the climate and volcanic soils to produce unique varieties cherished for their flavour and versatility.
Among the notable varieties is the “Batata de Lanzarote” or “Colorada,” recognised for its dark red skin and pale pink to whitish flesh. This elongated, irregular sweet potato is known for its sweet flavours and is primarily grown in summer, making it a delicious accompaniment to many traditional dishes.
Another important variety is the “Batata Blanca” or “Conejera,” with brown skin and whitish flesh. It is long and elliptical in shape, with a milder taste than other varieties, making it ideal for those who prefer a less sweet flavour profile. Unlike other sweet potatoes, the “Conejera” is grown throughout the year, making it a year-round option.
Finally, the “Batata Yema de Huevo,” also known as “Patagallina” or “Empinada Roja,” is distinguished by its light orange skin and yellow flesh. With an oblong shape and very sweet taste, this variety is primarily grown in winter, although in smaller quantities than the others. It is especially valued in Canarian confectionery and is an essential ingredient in the traditional “truchas,” sweet pastries that are a true delight.
Each of these sweet potato varieties contributes its unique identity to Canarian cuisine, not only in flavour and texture but also in its connection to the land and traditions of the islands. Whether as a side dish, in stews, or in desserts, Canarian sweet potatoes are a testament to the agricultural and culinary richness of the archipelago.
