 Okay, um, Beauregard is one of the most widely grown in the U.S. right now. It's probably what you get in your grocery store. Yeah, that's it. Oh, okay. Tastes like Thanksgiving. What else? Anything else? It's a good one to start with because it's like the baseline of sweet potato. You know? Mm-hmm. So that's just a olive oil and salt and pepper. This is butter, salt and pepper, mashed. So it's like just basic, nothing. Salted butter. It needs more? No, it's very salty. Oh, okay. Sorry. That's okay. Oh, that's not gonna distract. No, but it's good. No, it's good. Okay. Tell me about the hardiness of growing this type of sweet potato. No, I'm serious. That's something to consider, right? I don't know for this one yet because this one I'm waiting to get the variety back from the grower. I called him today. That is... So I don't know about the Japanese one. This is Beauregard. It's fast growing. So like, I think it was like 80 days or something versus the garnet, which is like 120 days, which might be too long to grow in Wisconsin. So, yeah, it's got a whole bunch of mites or not mites, resistances for rot and things like that. Can you do anything with the leaves? I think you can do something with all the leaves. Okay. I don't know. Okay. Jewel? What's special about the jewel? I don't know. I couldn't find much. Is it sweet here? It's not as sweet. I don't think it's... Less sweet? I think it's less sweet. Yeah. It's less sweet. It's more starchy. Mm-hmm. Oh, yeah. Beauregard's whiffleer. But that might be what you want in like a mashed potato replacement. Less sweet, more starchy. It depends on what you're going for because you're going to have white potatoes too. Yeah, potentially, yeah. So... But I mean, it depends on what you want for the sugar content. Yeah. Because if you want higher sugar content, then you just add brown sugar. That's true. That's definitely sweeter. Or this one, Beauregard, is definitely sweeter. Sweet potato pies are supposed to be sweet, is that right? I don't know. All right. If you have a pie that's not sweet? Shepherds. Those are karnat. Yeah, well that's a pretty... Or still a lot firmer. Still a lot of sweet. This one is not exciting to me. It seems flavorless compared to the other one. Well, that one takes under 20 days to mature, so... So why would it take so long to mature and then not have any flavor? I don't know. But it might have more yield. Like, it might produce more because it has longer, but less flavor. Well, that's something for you to consider, so tell me about that. I don't know for all of them yet. I'm in the middle of research. I don't know all of it yet. I know Beauregard is really a high producer and I think the karnat is a pretty high producer, but they gave different figures. This is like this one, the resource I found said how many bushels per acre for this one and that one told me how many potatoes per plant. I don't know if this makes any difference, but these were all organic, right? Yeah. That one just seems flavorless. It's amazing. Yeah, all I could taste is butter. I don't taste any additional flavor from the potato itself. It seems a bit firmer. That one might need a little longer to cook. All right, I'm intrigued by the Japanese one. I'm a little disappointed at browning a lot, which is fairly typical to potatoes and other things when they're oxidizing out in the atmosphere. They'll turn brown like a banana. So you can see, like, this isn't white. When I first cut it open, it was like white like this, and now it's already fairly brown. Ooh. It's definitely the smoothest, because I did about the same amount of mashing for all of them. Did they all cook the same amount? Yep, they all cooked the same amount, all cooked exactly the same. Oil, butter, salt and pepper on all of it. This one's definitely not sweet. How's a better crisp on it? I think this would make better fries when they're super smooth. But my question is, if you have white potatoes as well, what would be the benefit of currently Japanese food? That's true. They're probably the closest to white potatoes. The color is part of the front, and let me ask you this, because color also has to do with nutritional value. So what's the nutritional value of the Japanese food? That I haven't looked up yet. Why can't you answer any of my questions? I don't know. Lots of carbohydrates and a few vitamins and minerals is what they're all going to be. But these must have some sort of different nutrient content because they're orange. Beta carotene, I'm guessing? I don't know. Yeah, I don't know. That's true since those are white and white. But I'm saying in terms of, particularly in the winter, from a nutritional standpoint, you know, you want your plate to be very colorful. In the wintertime, your plates are generally less colorful. So if you've got white potatoes already, then that's not going to add any color. I think they'll make the better fries though, but yeah. But so will white potatoes. Yeah, I know. Okay, so if we want sweet, we'd want to go borrow guard. Guard I think is out because it doesn't taste very good. I mean, it doesn't taste like anything. Unless there's some sort of benefit other than in the taste that we don't know about yet, because you haven't finished your research. Oh yeah, curious cancer Alzheimer's. That's what I'm saying. You know what I'm saying? It doesn't, don't. I think, yeah, you have to consider things other than taste. Yeah, and I feel like the Japanese is a lot softer and I feel like it would bruise a lot easier. And I noticed that like when they came in, who knows how they were handled, you know, compared that it's not a fair comparison because we don't know. But like this one had a lot more like spots and stuff on it, which could be again from different handling. So, you know, but it doesn't feel as like it preserves as well, which is another problem. If we're storing a lot of them, we'll go about halfway through the winter. Where, yeah, the garnets, three, two, at least two are about the same. So, I like. I mean, I'm going with one of these two. I think it depends on what you want your sweet potatoes for if you want them sweet potato tasting and you have to go with the bober carb. But if you want something that's a little bit more versatile, you know, because this could be, you know, you add a little bit of sugar and it's like a sweet potato. You don't add any sugar and it's more like, you know, a butternut squash. And you can't take the sugar out of this one. But, I'm a sucker for sugar. What is it? Especially in the winter. Beauregard's kind of boring though. I wanted something like, oh, this is a super exotic amazing sweet potato from Sumatra and it's just the most amazing thing you've ever had. Not the Beauregard from Louisiana. Tell me about the jewel. Is it from Sumatra? Or is it from Ohio? And apparently there's also another type. There's two types of jewels and I don't know which one this is. Not a bad potato guide. I mean, so I think just based on taste alone you narrowed it down to these two and now you need to do further research into these two and decide which one is more about the jewel. Yeah, well, and we need to talk more about do we want something that's more, yeah, like you said, more versatile we can always add some honey or whatever to it. Well, and how much space does each plant need and how many does each plant produce. You know, which is the most space efficient if you have a small space. That's true. And which ones will vine like some will crawl up trellises and some won't, which will make a big difference for space. In vertical space we have a lot. We do. They're all good though. Yeah, I mean, what could be bad to potato with butter and salt? And pepper. Pepper. Beauregard or jewel. I don't know, I have a long rambly video. Oh, wonderful. It's just us talking about potatoes. Very exciting.