Sweet Potato

Sweet potatoes grow well in Togo’s warm climate, and Togolese farmers harvested close to 8,000 tonnes in 2023. In Canada, sweet potatoes are eaten all year, yet almost all of them come from the United States. We offer a West African alternative, with two types:

• White-fleshed: the African and Caribbean type (close to the “boniato”), with reddish skin and cream-white, dry, chestnut-like flesh. Less sweet than the orange kind, it is boiled, fried or pounded and is a staple in West African and Caribbean kitchens.
• Orange-fleshed: moist, sweet and rich in beta-carotene, the type North American shoppers know best. Great roasted, mashed, in fries, soups and baking.

After harvest, the roots are cured for several days in warm, humid air. This toughens the skin, heals small wounds and converts starch to sugar, which is what lets sweet potatoes keep for months.

How we supply them:

• Roots of about 300 g, sorted and dry-brushed.
• Packed in ventilated 18 kg (40 lb) cartons, the export standard, 50 kg sacks, or by the pallet of 720 kg (40 cartons).
• Shipped by refrigerated container at about 13 °C and 85–90 % humidity, where cured sweet potatoes keep 4 to 6 months. Colder storage causes chilling damage.

Every lot is traceable to the farm.

Order by the carton, or write to us for a full container.