The Sweetest Potato

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In a large heavy or nonstick frying pan, melt the butter over low heat. Add the brown sugar, then drizzle the corn syrup over the melted butter and brown sugar; stir together.

Place the potatoes flat-side down in the pan over the butter mixture. Cook over medium to low heat for about 10 minutes, or until golden brown. Turn them over and cook for another 5 to 10 minutes until both sides are golden. At this point, turn the pieces occasionally and watch carefully to prevent them from burning. Transfer them to a warm plate and serve immediately. Serves 4.

— Rosalind Creasy

Outstanding Sweet Potato Varieties

There are a number of outstanding sweet potato varieties that differ in skin color, flesh color, growth habit and days to maturity, in addition to flavor. “Sweet potato flavor is affected by a number of factors: curing, time and temperature in storage, cooking method, and cultivar — in that order,” says Ken Allan, author of Sweet Potatoes for the Home Garden (Green Spade Books, 1998).

The following varieties are some of the best, per the experts we surveyed. The average number of days required to develop a crop is provided for each, though these can vary based on your climate and how far apart the potatoes are planted. By selecting varieties that produce a crop in 90 to 100 days, even northern gardeners can enjoy homegrown sweets. The numbers after each description refer to suppliers listed below.

• ‘Beauregard’: (95 days) light rose or copper skin; dry orange flesh; large roots; not as flavorful as some heirloom varieties, but stores well (2, 3, 4, 5)
• ‘Bush Porto Rico’: (120 days) yellow/orange skin and flesh; bush-type growth habit; needs a long season to do well; good for small gardens (4, 5)
• ‘Carver’: (100 days) copper skin; deep orange flesh; unsurpassed flavor; short vines; easy to harvest because tubers form in a clump directly below the stem (1, 2)
• ‘Centennial’: (100 days) copper skin; pale orange flesh; heavy yields of long, thin roots; stores well; clay tolerant (2, 4, 5)
• ‘Frazier White’: (90 days) white-skinned heirloom with very sweet white flesh that may turn a light green when cooked; reliable production; easy to grow and harvest (1, 2)
• ‘Georgia Jet’: (90 days) pink/red skin; orange-fleshed; early harvest; very high yields; cold tolerant; stores well (1, 2, 4, 5)
• ‘Hernandez’: (105 days) dark orange skin; moist, dark orange flesh; very sweet flavor; great for pies; vigorous vines (2, 3, 4)
• ‘Jewel’: (105 days) light orange skin and flesh; vigorous vines; medium-sized roots; stores well (2)
• ‘Korean Purple’: (90 days) purple-skinned heirloom with white flesh; high yields; very sweet (2)
• ‘Maryland 810’: (100 days) red skin; deep orange flesh; very moist; above average yields; very sweet (2)
• ‘Nancy Hall’: (120 days) yellow-skinned heirloom with sweet, yellow, slightly dry flesh; excellent flavor; small roots (2, 4)
• ‘O’ Henry’: (95 days) white-skinned with sweet white flesh; creamy texture and good flavor; low, slightly bushy plants (3)
• ‘Regal’: (105 days) red skin; moist orange flesh; moderately vigorous vines (1, 2)
• ‘Tainung 65’: (95 days) velvety light pink skin; creamy light golden flesh; early
  harvest; high yields; long vines (1)
• ‘Vardaman’: (105 days) light orange skin; long, thin, orange-fleshed roots; tall, bush-type growth habit (2, 4, 5)

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