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Old 04-01-2007, 03:01 PM   #21
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here's the sweet potato I cooked yesterday. I placed it beside a one quart cup. The tuber weighed 4 pound 12 ounces, is a Beauregard (sp?).
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Old 04-01-2007, 06:09 PM   #22
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Miss Beth...

That's a nice tator. The Beauregard is a very popular variety grown in Louisiana and here in Mississippi. (Other areas as well I would think)
That one would make a Biggie Size of fries for sure
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Old 04-01-2007, 06:14 PM   #23
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mmmmm, I made mashed sweet potato yesterday and it was sooo yummy!

Thats a big tator!!!!
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Old 04-01-2007, 06:48 PM   #24
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Normally/Usually when they get this big they are "stringy"

If you ever get a chance to eat a white sweet potato give them a try.
They are sometimes hard to find. They have a dryer flesh but sweet.
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Old 04-01-2007, 08:50 PM   #25
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Quote:
Originally Posted by Uncle Bob
Normally/Usually when they get this big they are "stringy"

If you ever get a chance to eat a white sweet potato give them a try.
They are sometimes hard to find. They have a dryer flesh but sweet.

hmmmmmm, I am new to sweet potato raising, only bringing in two crops so far. And I have occassionally run into the stringy syndrome, so I know what you are talking about. But very few of my tators have had it, and to tell the truth, I had not made a connection yet between size and stinginess. The pictured tuber was cut into thirds, oiled and baked for two hours . Then mashed. I must have dissolved the stings in the baking process. Usually when I have them, they are clustered on one end, and I can remove the strings easily.
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Old 04-01-2007, 09:03 PM   #26
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Quote:
Originally Posted by bethzaring
hmmmmmm, I am new to sweet potato raising, only bringing in two crops so far. And I have occassionally run into the stringy syndrome, so I know what you are talking about. But very few of my tators have had it, and to tell the truth, I had not made a connection yet between size and stinginess. The pictured tuber was cut into thirds, oiled and baked for two hours . Then mashed. I must have dissolved the stings in the baking process. Usually when I have them, they are clustered on one end, and I can remove the strings easily.
A grower you are!! You must share your secret! I have never grown one that big...Baked and mashed is the way to go! I don't think you dissolved the strings...they probably were not there
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Old 04-01-2007, 09:19 PM   #27
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My grandfather used to love to just bake sweet potatoes in the skin, take them out, peel the top off and eat it like an ice cream cone.

Not sure about elsewhere, but in the south, if you were naughty, Santa would bring you a lump of coal, a stocking full of switches and a cold sweet potato.
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Old 04-01-2007, 09:24 PM   #28
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Quote:
Originally Posted by evenstranger
My grandfather used to love to just bake sweet potatoes in the skin, take them out, peel the top off and eat it like an ice cream cone.

Not sure about elsewhere, but in the south, if you were naughty, Santa would bring you a lump of coal, a stocking full of switches and a cold sweet potato.
If properly Kiln dried a baked tator can be as good as ice cream
And do tell us what part of the South you are from!!
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Old 04-01-2007, 09:58 PM   #29
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Born and raised in North Carolina... and currently living a stone's throw away in Virginia. I can't wait to go home next weekend for Easter... baked ham, glazed carrots, sweet potato casserole, biscuits, deviled eggs, broccoli, and more... last count, my dad's cooking for about 17 people... which means I'll have some kitchen duty. But, I enjoy it, and it gets me out of dishes later!
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Old 04-01-2007, 10:01 PM   #30
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Eek! Just realized I was in the vegetarian channel... ignore what I said about ham! Sorry folks!
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