Sweet Potatoes

Egypt's warm, sandy soils and long growing window give sweet potatoes the dry matter and sweetness that bake well and hold their shape after processing. We supply cured roots from the Nile Delta and Beheira, graded by weight rather than by eye, so a 250 g programme really lands at 250 g.

Beauregard is the workhorse variety — deep orange flesh, red skin, 22–26% dry matter — with Abees available for buyers who want a firmer bite. Roots are cured for 7–10 days before packing to heal the skin and set the sugars, then stored at 13–15 °C. We do not chill sweet potatoes: below 10 °C they develop hard core and lose the texture that makes them worth buying.