It’s not too often when you’ll find these Japanese (Okinawan) purple potatoes at the local grocery store. You’re better off finding them at a Farmers Market. While the sand-colored exterior of these delicious gems are covered with rough scars and abnormal bumps, once cut in half, the rich deep purple hue is absolutely inviting. The antioxidant known as anthocyanin is the pigment responsible for the brilliant purple color of the flesh. It is the same pigment that gives blueberries their color except that the Okinawan sweet potato actually has 150 percent more antioxidants than blueberries. And the taste? Sweet, smooth and rich. It’s a perfect low-calorie snack that is also high in fiber. Prepare it in just about any way: fry, bake, boil, steam or microwave.