It's true that all sweet potato leaves are "edible"... which only means they won't kill you if you eat them. ;-) Whether they are palatable is another matter. I've tried several varieties of sweet potato leaves as boiled greens, and there were considerable differences in taste. An orange-rooted variety (from the supermarket) had tough leaves. Two ornamental varieties I tried had very unpleasant flavor, almost chemical... about as appetizing as eating pine needles. The shoots sold in Asian stores are the best varieties for leaves. There seem to be several different varieties grown for their leaves. The heavily-cut leaves of "kamote" that I grew in San Diego (from a Filipino store) were different from the more rounded leaves of the variety that I purchased from an Asian market where I live now. I don't know the variety name of either one, but both have white tubers. As for the tubers: I've mentioned previously on this forum that the variety I grow now for leaves - while very good for that purpose - is unsuitable for tubers. When I first dug up the plants at the end of one season, I wondered why there were so few tubers under the plants. Then I noticed that there were several thick roots leading horizontally away from each plant, and dug carefully to follow one. I found a tuber over two feet away, and almost a foot deep!!! The tubers were dry & tasty, but the massive amount of excavation required to find them all made harvest of more than a few impractical. This question has come up quite a few times on this forum, without a definitive answer... but there is a possible solution. You might want to contact Glen Drowns of Sandhill Preservation Center. He is a collector of sweet potato varieties, and offers a huge number of them, both heirloom & commercial. He might be able to steer you to one that suits your needs.

We don't grow as much garden as we used to so I will only include what we grow Bean (Runner or climbers)---- We grow bush beans. Royal burgandy--a purple bean that turns bright green when cooked. It's tender and never stringy and Gold crop a good yellow bean Beet Cabbage Carrot Celery Corn ----------------sugar baby a bicolor early super sweet sweet 67 days great for northern climates and excellent flavor Cucumber (Slicing) --sweet slice, a burpless long european variety Cucumber (Pickling) hands down it has to be Cool Breeze hybrid--a small vine and leaves it's ideal for small gardens, all female flowers, grows to a maximum 4 to 6 inches. It has good flavor for eating and is great for pickling Garlic Green/Red Pepper (Sweet) We grow only green sweet peppers--our season is too short for the colored ones. I like big bertha. Jalapeno Lettuce (Loose Leaf, green, red) We grow red sails leaf lettuce-- nice flavor and never gets bitter even when it's old and either a baby leaf blend or muscilin mix Onion-- (Sweet) We grow dutch sets. Pea-- (climbing) My husband loves peas. We grow 2 kinds --green arrow 67 days and knight 57 days. That way we extend the season and don't have everything maturing at once Potato-- We grow lots of potatoes and 3 varieties with different growing conditions. Red chieftan who like it moist, Superior who like it dry and hot and Kenebecs who usually produce no matter what, some years better than others. Radish --I switch it up and grow several kinds during the summer. I only plant a few at a time. Spinach Strawberry --I like the everbearing ones--no special variety Swiss Chard --no special variety Tomato (Slicing, Canning, Salsa) -I usually have 3 different kinds. I find bush beefsteak a reliable producer, but the others I'm always changing. Tomato (Cherry)--If you can get a hold of Sunsugar you simply have to try them. At maturity they are a golden yellow and good tasting--my grandkids eat them like candy

I did a taste test tonight. I bought one garnet and one of the light tan skinned sweet potatoes. I baked them along with a Russet in the oven. The garnet cooked faster than the other two and began oozing out its natural sweet syrup. The tan sweet potato took the longest to cook all the way through. The garnet was as usual -- moist, soft, and delicious. I was pleasantly surprised by the tan sweet potato. It was mildly sweet, not overwhelming. But its texture was fine -- creamy with a light yellow flesh. Since the tan potato took longer to fully soften, I think it might be a good choice for oven fries. It just might hold its shape better and stay firmer than other sweet potatoes. Also, since it's less sweet, it might be adaptable to a variety of applications. I think it's some sort of Jersey. Now that I've tried it, I'll buy it again. Here's a picture before the potatoes went into the oven:

Prosperosa is a favorite of mine. They're a bit on the round side, and small enough that my spouse and I can use an entire eggplant in a meal. Most are about grapefruit sized. The flesh is immaculately white, almost to the point it seemed unreal when slicing into them first time! We've made some great eggplant parm from these. I also like the Middle Eastern varieties of late. Eggplant is a staple food throughout much of the Middle East, and I've found those varieties are well adapted to the arid Denver climate where I live. Aswad (available from Baker Creek) has performed really well for me, but they are big plants that produce big flat-bottomed teardrop shaped fruit, so far more space is required than for the smaller Italian varieties. Someday I'll try the Asian types, but they're generally too thin for the reason I grow them - eggplant parmesan!