O'Henry Sweet Potatoes
Estimated Inventory, lb : 0
Grower
O'Henry sweet potatoes vary in size and appearance depending on growing conditions, and have an elongated, oblong to cylindrical shape, tapering to narrow, pointed ends. The semi-thin skin showcases cream-colored, tan, to blushed hues and has a semi-rough, firm, and textured surface with shallow eyes and a few dark spots. Underneath the skin, the white to pale yellow flesh is dense with a slightly lower moisture content than orange-fleshed varieties. When cooked, O'Henry sweet potatoes are aromatic and have a creamy, smooth, and stringless flesh with a delicate, sweet, nutty, and honeyed flavor.
O’Henry sweet potatoes are available year-round, with a peak season in the fall.
O'Henry sweet potatoes, botanically classified as Ipomoea batatas, are an early-maturing variety belonging to the Convolvulaceae or morning glory family. The white-fleshed potatoes were discovered as a natural mutation of the Beauregard variety and were selected for cultivation for their sweet, mild flavor. O'Henry sweet potatoes were initially popular when they were released in the late 20th century, but over time, the variety faded from cultivation and has become somewhat rare. O'Henry sweet potatoes are favored among potato enthusiasts for their high yields, extended storage capabilities, and variegated skin coloring.
O’Henry sweet potatoes are an excellent source of fiber, which can stimulate the digestive tract, and contain potassium, which can help regulate fluid levels within the body. The sweet potatoes also provide some vitamin A to maintain healthy organ functioning, vitamin E to reduce inflammation, vitamin C to strengthen the immune system, and vitamin B6.
O'Henry sweet potatoes have a mild and sweet flavor suited for cooked preparations such as roasting, baking, or boiling. The variety has slightly drier flesh when cooked, creating a soft texture that can be used in both sweet and savory recipes. O'Henry sweet potatoes are frequently used in sweet potato pie or candied sweet potato dishes. The potatoes can also be sliced thin into casseroles, baked into bread, cooked into fries, pureed for soups and sauces, or mashed as a variation of the classic side dish. Try frying O'Henry sweet potatoes into tempura or fire-roasting to create a smoky-sweet taste. O'Henry sweet potatoes pair well with herbs such as sage, parsley, and thyme, aromatics such as garlic, shallots, and onions, mushrooms, bell peppers, and tomatoes. Whole, unwashed O'Henry sweet potatoes will keep up to three weeks when stored in a cool, dry, and dark place.
Vardaman, Mississippi, is a small town in the United States with the self-proclaimed title of the “Sweet Potato Capital of The World.” The town of two thousand inhabitants has been cultivating sweet potatoes since 1915 and is also home to the Vardam Sweet Potato Festival. This festival has been held annually in November for over 46 years and hosts cooking competitions, beauty pageants, a 5K run, and local food vendors highlighting many different varieties of sweet potatoes. O’Henry sweet potatoes are often featured at the festival as it is the hometown of the white-fleshed variety. In addition to the festival, Vardaman has a sweet-potato-focused confectionaries shop known as Sweet Potato Sweets. The grassroots bakery creates a wide variety of souvenir sweet potato gifts, including pies, marmalade, cookies, ice cream, salsa, and fudge flavored with the tubers.
O'Henry sweet potatoes were discovered growing naturally by Henry Wayne Bailey of Cane Creek Farms in Vardaman, Mississippi. The variety is believed to be a white-fleshed mutation of the famous Beauregard sweet potato and was released to commercial growers in the late 1990s. Today O'Henry sweet potatoes are primarily cultivated by specialty growers and are sold at farmer's markets across the United States. The variety is also grown in home gardens as a novelty.
Recipes that include O'Henry Sweet Potatoes. One
is easiest, three is harder.
| Fresno Evergreen Farms |
Description/Taste
O'Henry sweet potatoes vary in size and appearance depending on growing conditions, and have an elongated, oblong to cylindrical shape, tapering to narrow, pointed ends. The semi-thin skin showcases cream-colored, tan, to blushed hues and has a semi-rough, firm, and textured surface with shallow eyes and a few dark spots. Underneath the skin, the white to pale yellow flesh is dense with a slightly lower moisture content than orange-fleshed varieties. When cooked, O'Henry sweet potatoes are aromatic and have a creamy, smooth, and stringless flesh with a delicate, sweet, nutty, and honeyed flavor.
Seasons/Availability
O’Henry sweet potatoes are available year-round, with a peak season in the fall.
Current Facts
O'Henry sweet potatoes, botanically classified as Ipomoea batatas, are an early-maturing variety belonging to the Convolvulaceae or morning glory family. The white-fleshed potatoes were discovered as a natural mutation of the Beauregard variety and were selected for cultivation for their sweet, mild flavor. O'Henry sweet potatoes were initially popular when they were released in the late 20th century, but over time, the variety faded from cultivation and has become somewhat rare. O'Henry sweet potatoes are favored among potato enthusiasts for their high yields, extended storage capabilities, and variegated skin coloring.
Nutritional Value
O’Henry sweet potatoes are an excellent source of fiber, which can stimulate the digestive tract, and contain potassium, which can help regulate fluid levels within the body. The sweet potatoes also provide some vitamin A to maintain healthy organ functioning, vitamin E to reduce inflammation, vitamin C to strengthen the immune system, and vitamin B6.
Applications
O'Henry sweet potatoes have a mild and sweet flavor suited for cooked preparations such as roasting, baking, or boiling. The variety has slightly drier flesh when cooked, creating a soft texture that can be used in both sweet and savory recipes. O'Henry sweet potatoes are frequently used in sweet potato pie or candied sweet potato dishes. The potatoes can also be sliced thin into casseroles, baked into bread, cooked into fries, pureed for soups and sauces, or mashed as a variation of the classic side dish. Try frying O'Henry sweet potatoes into tempura or fire-roasting to create a smoky-sweet taste. O'Henry sweet potatoes pair well with herbs such as sage, parsley, and thyme, aromatics such as garlic, shallots, and onions, mushrooms, bell peppers, and tomatoes. Whole, unwashed O'Henry sweet potatoes will keep up to three weeks when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Vardaman, Mississippi, is a small town in the United States with the self-proclaimed title of the “Sweet Potato Capital of The World.” The town of two thousand inhabitants has been cultivating sweet potatoes since 1915 and is also home to the Vardam Sweet Potato Festival. This festival has been held annually in November for over 46 years and hosts cooking competitions, beauty pageants, a 5K run, and local food vendors highlighting many different varieties of sweet potatoes. O’Henry sweet potatoes are often featured at the festival as it is the hometown of the white-fleshed variety. In addition to the festival, Vardaman has a sweet-potato-focused confectionaries shop known as Sweet Potato Sweets. The grassroots bakery creates a wide variety of souvenir sweet potato gifts, including pies, marmalade, cookies, ice cream, salsa, and fudge flavored with the tubers.
Geography/History
O'Henry sweet potatoes were discovered growing naturally by Henry Wayne Bailey of Cane Creek Farms in Vardaman, Mississippi. The variety is believed to be a white-fleshed mutation of the famous Beauregard sweet potato and was released to commercial growers in the late 1990s. Today O'Henry sweet potatoes are primarily cultivated by specialty growers and are sold at farmer's markets across the United States. The variety is also grown in home gardens as a novelty.
Learn More...Recipe Ideas
Recipes that include O'Henry Sweet Potatoes. One
is easiest, three is harder.| A Cookie Named Desire |
|
Sweet Potato Curry |
| Eating Well |
|
Meringue-Topped Sweet Potato Casserole |
| Washington Post |
|
Roasted Heirloom Sweet Potato Salad With Maple-Mustard Vinaigrette |
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