Morado Yacón
Morado Yacón is a productive beautiful new variety. Tubers are purple/red when they are fresh dug and when cured they develop a deep purple/burgundy skin with pink sweet flesh. Morado also starts flowering early September with one inch yellow flowers and purple/green leaves.
The (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato,pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.