ChickenCoupe, I would say that the orange looking small sweet potatoes were probably the Beauregard, though I am not an expert, I have never seen any white looking ones. Of course I bought the one's that I raised at the grocery store to make slips so do not know what kind they are for sure. I have read post that state they didn't like the Beauregards or that they were not as sweet as other kinds. But I have read that the Beauregards are famous for they're turn out. But if they are not sweet enough a little sugar can help that. A little dark brown sugar or molasses can is fantastic. I believe sometimes the soil has something to do with the way things taste. I know it does with watermelon & cantaloupe, as they will seem to taste sweeter if raised on sandy land than on dirt natured soil. Sweet potatoes may be the same way. I think onions taste different on different types of soil as some are more stronger tasting on some soils than others. But like I said that is just my opinion. And it doesn't count for much.

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

OH this is so going to be made for Christmas dinner.. I have everything but the gingersnaps..but Midel makes a Gluten Free GSnap that I love..so it will be GF too.. oh and I don't have rum extract..but I do have vanilla beans that have been curing in rum for a month plus...perfect! Thanks Michael for sleuthing this one out!

Too bad Fred, mine is just about to bloom with 4 flowers although the second two flowers are so tiny I don't know if they've formed correctly well, 2 is better than nothing! I'm looking forward to seeing the flowers this year as last year some had slight differences to them. By the way, have you been to Russells' this year? I haven't been in several years and was "thinking" about making the trek sometime in the near future... Donna