Hi Mrs tlc I don't really know if the sweet potatoes can grow successfully in containers. I have only tried the regular potatoes in a potato (fabric) bag. Regular potatoes have an upright growth, while the sweet potatoes are vining, even the bush ones. You can probably try them and they will grow but I don't think they will put that many tubers. Thedon13- There are a lot of varieties specifically for southern regions, it all depends on your taste and your space. About the fingerlings, I think Nessz meant it as a joke because some of her harvest are not fully developed. The variety that I have in the picture is amish bush porto rico. I have other varieties in other parts of the garden. Silvia

I have made and loved AnnT's recipe and the chipotle one above.....yum... Another fave way is this: Sweet Potato Wedges with Dipping Sauce- lorijean 2 lb. 4 oz. sweet potatoes, unpeeled, cut into 3-4" wedges - Toss with 2 tablespoons vegetable oil. Sprinkle with chili powder & salt to taste. Place on baking sheet in single layer. Bake at 375 F., 40 - 50 minutes, until tender and lightly browned on edges. Dipping Sauce Mix 1-1/4 cups sour cream, 2 tablespoons sweet chili sauce, 2 green onions (finely chopped), and 1 tablespoon chopped fresh cilantro. Season to taste with salt & pepper. Cover & refrigerate. Serve hot wedges with dipping sauce. Lori And while I haven't made it yet, I had this one saved - looks wonderful. Sweet potatoes with bacon, romesco and spinach serves 6 posted by dlundin (Diana) 2 1/4# sweet potatoes 1/3 cup brown sugar 1 cup unsalted butter 1 tablespoon sage, julienned 2 teaspoons picked thyme leaves 1/2# slab bacon, cut into 1/2 inch lardons 1/3# young spinach, cleaned 1 recipe romesco (attached) 1. Preheat the oven to 350 degrees. 2. peel the potatoes and cut them into 1 1/2 inch cubes. Place them in a large bowl and toss with the sugar. 3. Brown the butter in a saucepot over medium heat. When the butter is deep brown (but not burnt!) with a nutty aroma remove from the heat for a few minutes. Then add the herbs and quickly pour the butter over the sweet potatoes. Toss with a large spoonbe careful of the hot butter. Season generously with salt and pepper. Put the sweet potatoes on a sheetpan and bake in the oven for about 1 1/2 hour until then are tender. Toss frequently with a metal spatula to coat evenly. 4. while the potatoes are cooking, render the bacon over medium heat until the lardons are crispy but still tender and chewy. Set aside. 5. when the potatoes are cooked, toss in the bacon and then, at the last minute, the spinach until it is just wilted. Remove to a platter and drizzle with romesco. Pass a bowl of the romesco at the table for those guests who would like more. AOC romesco makes 2 cups 1 cup plus 2 tablespoons extra virgin olive oil 5 ancho chilis, seeds removed, soaked in warm water for 30 minutes and then dried 2 tablespoons almonds, toasted 2 tablespoons hazelnuts, toasted 1 clove garlic 1 each 1" thick slice of bread, fried in olive oil until golden brown, cut into cubes 1/3 cups roasted or canned tomato 1 tablespoon chopped parsley 1. in a heavy sauté pan, heat 2 tablespoon of oil and sauté the chilis for 5 minutes. Season with salt and put aside. 2. In a food processor, blend the nuts, garlic and fried bread cubes by "pulsing" with the machine. 3. When they are ground together add the chilis and 1 teaspoon salt. Pulse for one more minute. Then add the roasted tomato and the parsley. With the machine running, slowly pour in 1 cup of olive oil until you have a smooth puree. Season to taste with lemon and salt.

I don't use the honey or cinnamon in this recipe. It's really good and since I love the "relish" I always double the amounts. Sweet Potato-Coconut Soup with Spicy Relish Spicy Relish: 1 T canola oil 1 T unsalted butter Pinch of red pepper flakes ý small sweet potato, peeled & cut into a small dice Salt and fresh black pepper ü cup finely chopped fresh flat leaf parsley Heat oil & butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add diced sweet potato, salt & pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high & cook until diced potatoes are golden brown, 5-7 minutes. Transfer to a bowl; stir in the parsley. (I like diced potato to get a bit crunch). Soup: 1-1/2 T canola oil 1 small red onion, chopped 2â piece of fresh ginger, grated Pinch of red pepper flakes 3 cups chicken broth ý cup water 1-1/2 lbs sweet potatoes, peeled & cut into a large dice 1-1/2 cups unsweetened coconut milk (light version if you prefer) 1 T clover honey Large pinch of ground cinnamon Heat oil in saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add broth and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes. Use immersion blender to puree. Simmer over low heat. Whisk in coconut milk (or alternative), honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Serves 4. Per serving: 410 calories; 34g carbs;10 mg cholesterol; 30g fat & 4 g fiber. Source: adapted from a Bobby Flay recipe My note: the âÂÂspicy relishâ is the best part of this soup! Double the amounts.

Here in NC we're the No. 1 supplier of sweet potatoes since 1971. We even have a "Ham and Yam Festival" like a fair with live music and contests, where they set up huge crates of them and supply paper bags for you to tote some home for free. It is in Smithfield so you can see how the famous Ham is celebrated here too. Sweet Potatoes are very nutrient rich (100% of daily Vitamin A, potassium, high fiber, low calorie), diabetes friendly, and are eaten by many athletes before an event because they release complex carbs slowly. Yams and Sweet Potatoes are botanically different but we still call them yams for some reason and it is almost impossible to find real yams in the US even though the signs say yams they are sweet potatoes in a couple colors and slightly different flavors. Canned they are gross and flavorless so only buy them fresh and store at room temp in the dark like white potatoes but not with them (nor with onions). If you have one that has sprouted, you can still eat the tuber (if it is not shriveled) but cut off a chunk of the tuber with the sprout and suspend it in a glass of water like you would an avocado pit with toothpicks - it will produce roots and then the large leaves will make a beautiful vine for a free houseplant. I like them baked whole, drizzle of neutral flavored oil and honey with fresh nutmeg. I also like them made with apples and carrots for a silky soup. An unusual dish I like too is garbanzo bean red curry made with them. I've even used them in my (no fish) homemade sushi with sesame oil and maple syrup. DH likes them baked then dolloped with sour cream and peppered. A sweet potato pie is nothing like pumpkin pie - creamier with much more flavor and a lot less sugary, and then there are sweet potato pancakes! A fun recipe is oven-baked spinach and sweet potato Tater Tots. DH drizzles those with hot sauce. They can be made into a fancy and wonderful souffle with Gruyere and Parmesan, and sweet potato fries are delicious. I've also made sweet potato crackers - so good with cheese. Many recipes are on the NC Sweet Potato Commission's web page but do a google search too and you'll be surprised at their versatility. I NEVER make sweet potatoes with marshmallows, I even hated them that way as a kid and didn't know how good a sweet potato tasted until I was an adult. NC Sweet Potato Commission