beanthere- you could be right...it could be regional. The first time I had ever tasted sweet potato pie was courtesy of a woman from the south. One of the enterprising guys at work had a mother who had a little side business making pies. He brought some into work for everyone to taste & as a way to drum up more business. The sweet potato was divine & I promptly decided that I had to make some of my own. Enter this recipe, courtesy of the El Paso Chile Company's Texas Border Cookbook: Sweet Potato Spice Rack Pie 2 medium sweet potatoes (about 1 1/4 lbs total) 3 eggs 1 c packed light brown sugar 1/2 tsp ground cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp ground cardamom 1/4 tsp ground corriander 3/4 c whipping cream 1/2 c half & half 3 tbs bourbon 1 tbs vanilla extract 1 unbaked 9" pie shell, chilled (I use Oronoque- oh the shame of it!) preheat the oven to 400 F. Pierece each sweet potato twice with the tines of a fork & bake unti; very tender, about 1 hour. Cool them to room temp, peel them & mash enough sweet potato to equal 1 3/4 cups. Position a rack in the middle of the oven & set a baking sheet on the rack. Preheat the oven to 350 F. In a food processor combine the sweet potato, eggs and all of the spices and process briefly. Add the whipping cream, half & half, bourbon & vanilla & process again, pausing to scrape the work bowl, until smooth. Pour the filling into the pie shell, set it on the heated baking sheet and bake 45-50 minutes or until a tester inserted into the center comes out clean. Cool completely on a rack before cutting. You can serve each slice topped with a dollop of lightly sweetened, bourbon spiked cream but it's delicious unadorned. Nina

If you're a buyer, and are sweet and friendly, they'll probably cut them all for you, but if two or three are white, you can probably assume the whole lot is. Your age theory is possible, but I did a search and can't find any mention of it. One thing to remember is that the purple ones are yams, not sweet potatoes, whereas almost everywhere in the U.S. the tubers labelled "yams" really are a variety of sweet potato and only called "yams" because people brought their old name to this new-to-them vegetable. Real yams are more in the white/yellow/pink/purple family than the orange/red family, and aren't as soft and sweet as sweet potatoes. The purple ones, at least, are chock full of antioxidants which has led to their growing popularity.

partst, Ashley is doing well after her stroke. She still has some residual issues with her left arm, and her memory is not always reliable, but she's doing well. She still isn't driving and can't return to work yet and it's making her crazy as she's always been going somewhere. Cathy, I like pancakes, so I'm all for Beau making those! Melissa, all my grandkids have been helping me in the kitchen since they were small. My 12 year old Granddaughter is better than I am at crepes and has won several ribbons at our local county fair for baked goods and home preserving. Bud makes the smoothest hummus "in the world". (grin) They have all been in my kitchen since they were sitting on the counter in footie pajamas, playing with dough. I love the company. Cathy and Mary, they make a heckuva mess, but it's just so much more fun with "help", LOL. Annie

So your question is: buy a bulb or two, and four question marks at the end of phrases, and even in addition to help in the decision - it was just a joke? Hmm, yes, "good" joke! Apparently, really hot in Cambridge MA!-