The one on the left is a Jewel. The one on the right is a Beauregard. That's how they were labeled. I can't attest to the accuracy.
The Beauregard was new for me. Compared to the Jewel, it was less sweet and less moist. It was more like a cross between an Idaho baking potato and a sweet potato. (By the way, sweet potatoes are not technically potatoes, like Idaho or Red Bliss. Sweet potatoes are not part of the nightshade family.)
It's surprising how variable sweet potatoes are. And tasty! A fact their drab exteriors belie.
Here are the ones I've had and my take on them:
|Japanese||Deep violet||Very light, like cream. Slight yellow cast.||Very firm, the driest of the bunch||Starchy-sweet, hard to define, not syrupy or candy-like|
|Garnet||Dark red, like wine||Deep, vibrant orange||Very soft and moist, wet||Cane sugar-syrup sweet, although varies|
|Jewel||Light reddish tan, like copper||Light orange||Drier than a Garnet, but moister than a waxy red-skinned new potato||Less syrupy than a Garnet, reminds me of potato used for traditional "candied yams"|
|Beauregard||Slightly darker and redder than a Jewel||Slightly lighter than a Jewel||Firmer and less sweet than a Jewel||Not as sweet as a Jewel, starchier and drier than a Jewel|
|Hamon||Light beige, like a white boiling potato||Light yellowish beige, like a Yukon Gold potato||Moist and creamy||Not too sweet, like a sweet-ish boiled white potato. Hint of the Japanese potato's unique flavor|
The consistency depends on the cooking time and method. These consistencies represent a hour or two of slow roasting.
Potatoes vary even within types. I've had Japanese so dense and dry they reminded me of day-old pound cake.
The Hamon is the only one I haven't pictured yet.* It's also called a Jersey White. The first time I had it I wasn't impressed. It's like a sweet-ish boiled white potato. Now it's one of my favorite.
Do you eat sweet potatoes? Do you have a favorite?
* Oct 12 Update - Here's a Hamon I had lying around this morning: