[Sca-cooks] OOP: Question about potato types...

[Pat]

I don't know, it may be a different variety.  However, IMO, of the sweet potatoes we buy here in the SouthEastern U.S., the stouter, orange fleshed ones tend to be sweeter and fuller tasting than the longer, yellow fleshed ones.  The yellow ones tend to more often taste as if they hadn't had sufficient time or nutrients or something to get completely and properly "ripe".
   
  Mordonna
   
  

Terry Decker <t.d.decker at worldnet.att.net> wrote:
    Ipomoea batatas is Ipomoea batatas and is purely New World. Apparently they 
come in a fairly wide range of creams, yellows and oranges, but we usually 
get stuck with the orange sweet potato because that is what everybody 
expects. There may be a textural difference with the lighter colored sweet 
potatoes, but the orange ones should work okay.

Bear

snip
   The author describes these sweet potatoes as
> "longer than ordinary potatoes ...[with] a pinkish or yellowish skin with
> yellow or white flesh."
snip
   Would my American yam/sweet potato work well enough?
> --Maire, in the mood for some serious beta-carotene ;o)



Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Pat Griffin of Millbrook, AL