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sweetpotatoes

Types of Sweetpotatoes | Nutrition | Family Recipe | Sweetpotato Plants| Useful Links


You may be wondering when sweetpotatoes became one word instead of two.
Well, a sweetpotato isn't a potato or a yam, it's really a root. So the USDA says we should now call it a sweetpotato!

Types of Sweetpotatoes

Beauregard Beauregard - has a smooth, rose-colored skin, and orange flesh. It is early, typically ready to harvest in 90-100 days after planting, sometimes earlier. Baking and canning quality are good. It is resistant to Streptomyces soil rot (pox) and fusarium wilt. It is susceptible to the southern root-knot nematode, though roots rarely crack when infected. It is also moderately susceptible to the russet crack strain of sweetpotato feathery mottle virus.

Its earliness, good appearance, high yield and pox resistance are why this is currently the most widely grown variety in the country.
Hernandez Hernandez - has a moderately smooth, orange-colored skin and a deep orange flesh. It is midseason, typically ready to harvest 120 days after planting.

Hernandez is high yielding, produces few jumbo's, and packs out a high percentage of number one grade roots. However, it has a tendency to produce many small lenticels that look like pimples that when washed tend to turn black. Appearance on supermarket shelves can be poor because of this.

Baking quality is good, but it falls apart in when canned. It is a favorite for baby food because of its good flesh color and sugar content. Likewise it is used in a number of restaurant chains where the pimples are not noticeable when roots are baked. It is moderately resistant to fusarium wilt, Streptomyces soil rot (pox) and to the southern root-knot nematode.
O'Henry O'Henry - is a white-skinned, cream-fleshed variant of Beauregard. Its season and disease resistance is the same as Beauregard. Eating quality is similar to Beauregard, though the flesh is a little drier, but not as dry as some of the old white varieties. Because of its yield, earliness and pox resistance it is replacing some of the older white varieties.
Japanese Japanese - is a purple-skinned, cream-fleshed clone suitable for Asian markets. It has a high dry-matter content that cooks up dry but sweet.

Eating quality for this type is very good. It is ready to harvest around 120 days after planting. Yields are good for this type. It is resistant to fusarium wilt. It is susceptible to Streptomyces soil rot (pox) and the southern root-knot nematode. It is also susceptible to the russet crack strain of sweetpotato feathery mottle virus.
Porto Rico - originally from Puerto Rico, was a major variety grown from the thirties into the sixties. It has a copper skin and light orange to yellow-orange flesh. Much of its popularity was because of its eating quality, its has a smooth texture and rich sweetpotato flavor. It has a loyal following for eating quality but its lateness, modest yields and lack of disease resistance make it more challenging to grow. Harvest is typically 130 days or more. It is susceptible to fusarium wilt, Streptomyces soil rot (pox) and the southern root-knot nematode.

Variety Descriptions courtesy of Ken Pecota, horticultural researcher at NC State University.
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Nutrition
However you spell it or fix it, you couldn't ask for a healthier food for the price.
One sweetpotato contains potassium, iron, Vitamin B6, more Vitamin C than a tomato, and 100% of the daily requirement of Vitamin E. Best of all, the sweetpotato is high in beta-carotene, a form of Vitamin A that can reduce the risk of cancer. One sweetpotato (eaten with the skin on) has four times the daily requirement of beta-carotene, ( equal to 23 cups of broccoli) and as much fiber as a bowl of oatmeal. All that value plus a fat-free, cholesterol-free, natural sweet taste for only 118 calories!

We offer sweetpotatoes in 5,10,20, and 30 lb. boxes. Click here for ordering information


Our Family's Favorite Sweetpotato Recipe

Our family enjoys eating sweetpotatoes all year long, not just during the holidays. We like them in soups and casseroles, even in cakes and brownies. Sometimes we just cut them up like raw carrot sticks. You can even find sweetpotatoes on the menus at some of the best restaurants in the country.

Here is one of our family's favorite sweetpotato recipes:


Sweetpotato Brownies
  • 2 1/2 cups brown sugar
  • 1 stick melted margarine
  • 4 eggs, beaten
  • 2 cups cooked sweetpotatoes (mashed)
  • 1 cup self-rising flour
  • 2 tsp. corn starch
  • 2 tsp. vanilla
  • Chopped nuts, optional
Combine sugar and margarine. Add eggs, dry ingredients, sweetpotatoes, and vanilla. Blend well. Fold in nuts (brownies are good with or without them) and pour into greased, 9"x13" pan. Bake at 425 degrees for 35-40 minutes. Cool, cut into squares.


If you are interested in more recipes like this one,
Click here for more information on ordering a sweetpotato cookbook!
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Sweetpotato Plants

Now you can buy our sweetpotato plants to grow your own premium sweetpotatoes or use their beautiful vines to decorate your garden and yard.
Click here for more information

Click here for more information on ordering sweetpotato plant cuttings

 


Useful Links

Here are links to some great places:

NC Sweetpotato Commission Recipe Page
NC Sweetpotato Commission Nutrition Section
NC Sweetpotato Commission Growing Section
NC Sweetpotato Commission Kid's stuff Section


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