S
Stuti Mahajan Slow-roasted at low temperature — the texture stayed firm and the flavour intensified.
A
Aamir Khan Made a soup that came out deep violet. Tasted as good as it looked.
A
Atharv Grewal Less sugary than orange varieties. Better for savoury dishes.
T
Tara Solanki First time having purple sweet potato. Drier, less sweet, more interesting.
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Veer Rathore Roasted whole and ate with butter. The colour is stunning and the flavour deeper than orange ones.





