To tell you the truth I'm not exactly sure and it depends. My mom is the primary sweet potato grower, but I know it can vary pretty wildly depending on the year and the plant. This year I think there were plants with about 10+ lbs worth and the next plant over wouldn't have a whole lot maybe 3ish lbs. She did get some monsters this year though. I think the biggest single potato was 6lbs. If I can find a place I may give one plant a try. My yard is pretty small and I only have one 16'x4' raised bed so far with all of the space already booked. Although my mom grows a whole row of about 15 plants every year so she always has far more than she will ever use. They are definitely more about space than difficulty though. She plants them and gives them about 10' in width where they can spread out without over running something else and forgets about them until harvest. Unless the deer are eating them down to the ground before they have a chance to get established. Then she just puts out some bars of plane ivory soap to deter the deer and then forgets about them until she digs them. I do wonder if you could trellis them though. It'd eliminate the space issue.

This is our favourite Sweet Potato to serve with Ham. Not really a gratin but delicious. Moe actually requests this dish. Home Cookin Chapter: Recipes From Thibeault's Table Sweet Potatoes with Caramelized Onions ====================================== Recipe from Gail 3 or 4 Sweet Potatoes 1 large onion olive oil butter Salt Pepper Cook onions in oil and butter until caramelized. Should take about 25 to 30 minutes. While onions are cooking Boil potatoes until tender. Run under cold water to remove peel. Mash sweet potatoes, add caramelized onions, a chunk of butter and season with salt and pepper to taste. If you like them even creamier add a couple of tablespoons of heavy cream.

I call this Sweetnana. It probably should be classified as a dessert; either way it's on our holiday table each year. Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 4 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1 cup pure maple syrup ý cup Brandy 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Sauté until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes.

Posted by Roger_z7 (My Page) on Fri, Nov 15, 02 at 10:21 Here is a recipe that has bounced around in several newspapers before it ended up in our "daily blab". I have never seen anything like it and thought some of you might like to try it during the holidays. Looks pretty decadent. Sweet Potato Bread Pudding w/ Whiskey Sauce Pudding 10 slices white bread, cubed and toasted 2 cups sweet potato, peeled and cubed 4 tbs butter, melted 3/4 cup sugar, granulated 10 eggs, beaten 2 cups heavy cream OR half-and half OR milk 1 tsp vanilla 1 tsp nutmeg, ground 2 tsp cinnamon, ground Boil potato cubes in enough water to cover until barely soft. Drain. Place sugar, nutmeg and cinnamon in a large bowl and mix. Add eggs and cream OR milk and stir. In a separate bowl, combine sweet potatoes and butter and mash together. Let cool. In a large mixer bowl, combine potato mixture, sugar mixture and vanilla. Set mixer speed on low and mix for a minute or two. FOLD in the bread cubes and let stand for 5 minutes. Coat a 9 X 13 baking dish with butter and pour mixture into it. Bake on lower rack at 250 degrees for 45 minutes to an hour. Test for doneness with toothpick. Whiskey Sauce 2 cups sugar, confectioners 1/2 cup sugar, brown, packed 2 cups cream OR half-and-half OR evaporated milk 1/4 cup butter, unsalted, cubed 1/4 tsp vanilla 1/4 tsp nutmeg, ground 2 squares chocolate, white, optional 2 tbs whiskey, or to taste, optional In a heavy saucepan, place cream OR milk, both types of sugar, nutmeg and vanilla. Slowly bring to a boil and simmer until volume is reduced to one half. Remove from heat and whisk in butter. Add white chocolate and stir until it melts. Add whiskey and stir. Pour sauce over pudding or over individual servings. Note: Do not reheat sauce as it will separate. Keep it warm by placing in a stainless steel bowl that is sitting in a container of hot water.