Vegetable
Garnet
A tier
Garnet sweet potatoes show deep red-purple skins over moist orange flesh—visually darker than copper Jewel types and popular in California and western US retail. The contrast of wine-dark skin and bright interior makes them easy to spot in bins. Flesh is moist and sweet after curing, suited to the same cooking roles as other orange dessert types. Bake until skins wrinkle and sugars caramelise at the surface; roast cubes with oil for grain bowls. The red skin can be left on for rustic wedges if scrubbed well. Market labels sometimes confuse Garnet with other red-skinned orange-flesh lines—buy by flesh colour and moisture, not skin alone, when recipes depend on texture.
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History
Red-skinned Garnet-type sweet potatoes gained western US fresh-market share.
California shipping points featured Garnet for visual retail appeal.
Farm-to-table menus highlighted Garnet skins roasted for colour contrast.
Garnet remained a common red-skin orange-flesh grocery category name.