We’ll tell you when a bottle in your cellar reaches its window, or an ingredient you cook with comes into season.
Preparing
Rotate to portrait
PAIR is designed to be held upright. Turn your phone back to portrait to keep going.
Sweet Potato
Ipomoea batatas · Root vegetable
2 varieties40 pairings
The sweet potato (Ipomoea batatas) is the large, starchy, sweet-tasting storage root of a trailing morning-glory vine. Earthy and bland when raw, it turns deeply sweet and aromatic when cooked, its starch converting to maltose; the flesh ranges from pale cream through deep orange to vivid purple, and the skin from tan to rose to copper-red.
Picking a good onedrag
Freshly dugSprouting
CuredTight skin, hard right through — roasts sweet and keeps for months in a cool, dark cupboardBuy it
SkinTight, smooth, evenly coloured
FleshHard end to end
EndsDry, clean, pale scars
SproutsNone
SmellClean earth, almost nothing
What to look for, from freshly dug to sprouting.
What one gives you
72%
Usable yield
130 g · peel and ends off
181 g
Typical weight
one specimen
Keeping ittap a band
Never the fridge: the floor is 12.5 C, and cold gives you hardcore — a woody core that survives any baking. Cooked leftovers keep 3-4 days chilled.
Humidity
85–90%
A box or paper sack in a cool cupboard: dry air turns it limp, damp skin rots it.
Airflow
Ventilated
A slatted crate or open paper bag, never sealed: trapped moisture rots it to mush.
Makes almost none, pays for everyone else's
Keep the box clear of apples, pears and bananas: their ethylene darkens the flesh and dulls the cooked flavour.