You walk into the produce section and see a pile of copper-skinned tubers labeled "Yams." Honestly? They aren't yams. Not even close. Real yams are starchy, bark-like roots from Africa or Asia that can grow several feet long. What you’re looking at is a sweet potato. But even within that category, things get messy fast. If you've ever grabbed a bag of "sweet potatoes" only to find some turned into mush while others stayed firm as a rock after roasting, you’ve felt the frustration of not having a reliable sweet potato varieties chart in your head.
It's a biological mess. Botanically, Ipomoea batatas is part of the morning glory family. It has nothing to do with white potatoes (nightshades) or true yams (Dioscorea). When you start looking at the hundreds of cultivars—from the ubiquitous Beauregard to the deep purple Stokes—you realize that "orange" is just the tip of the iceberg.
Texture matters more than color. That's the secret.
Some varieties are "moist-fleshed." They have more amylase, an enzyme that breaks down starches into sugars during cooking. Others are "dry-fleshed," remaining fluffy and starchy, almost like a Russet. If you swap a dry O'Henry for a moist Jewel in a pie recipe, you’re going to have a bad time.
The Big Players on the Sweet Potato Varieties Chart
Most grocery stores in the United States stock maybe two or three types. Usually, it's the ones that ship well and look "standard."
Beauregard: The Industry Standard
This is probably what you're eating right now. Developed at Louisiana State University in 1987, it basically saved the industry. It grows fast. It resists cracking. It has that classic purplish-red skin and bright orange flesh.
When you look at a sweet potato varieties chart, the Beauregard is the baseline for "moist." It gets very soft and sweet when baked. If you’re making a mash or a casserole with marshmallows, this is your guy. It’s reliable, but some foodies find it a bit watery compared to heirloom types.
Jewel and Garnet: The Confusion Duo
People mix these up constantly. Garnets (often sold as "Red Yams") have dark, earthy red skin and a savory, orange interior. They are even wetter than Beauregards. If you want a sweet potato that essentially turns into jam when roasted at 400°F, go Garnet.
Jewels are a middle ground. Copper skin, orange flesh, slightly less sweet than the Garnet but more structurally sound. They’re excellent for general roasting.
Covington: The Southern Pride
If you're in North Carolina—the nation's top producer—you're eating Covingtons. They look like Beauregards but are often a bit more uniform in shape. They have a malty sweetness. They’re great for fries because they hold their shape just a little better than the ultra-moist Garnet.
✨ Don't miss: De Longhi Dedica Duo: What Most People Get Wrong About This Compact Machine
Why Color Tells a Story (And It’s Not Just About Beta-Carotene)
We’ve been conditioned to think orange equals sweet. It’s mostly true, but the sweet potato varieties chart has some curveballs.
The white-fleshed varieties like the O'Henry or the Hannah are fascinating. They look like regular potatoes once peeled. But the taste? It’s subtle. It’s nutty. It’s not that "in your face" sugar bomb you get from a Garnet. The Hannah is a "firm" variety. It stays chunky. It’s the one you want for a sweet potato salad or a hearty vegetable stew where you don't want the broth to turn into orange sludge.
Then there are the purples. These aren't just dyed. They are packed with anthocyanins—the same antioxidants in blueberries.
- Stokes Purple: Very dry. Very dense. It’s almost woody if you don't cook it right. You need to roast it low and slow to get it to yield.
- Okinawan Purple: This is the "Blue Zone" superstar. Light tan skin, but a vibrant violet interior. It’s creamier than the Stokes but still way starchier than an orange sweet potato.
Decoding the Texture: Firm vs. Soft
The USDA used to officially categorize these as "firm" or "soft." The industry shifted to calling them "yam-type" (soft) or "sweet potato-type" (firm) which just added to the naming disaster we have today.
Basically, the "soft" ones have that enzyme activity I mentioned earlier. During the baking process, they liquefy. This is why a baked sweet potato often leaks a sticky, sugary syrup onto your baking sheet. That’s the maltose.
The "firm" types—mostly the whites and purples—lack this high enzyme count. They stay "mealy" or "fluffy."
If you're following a sweet potato varieties chart for a specific recipe, remember this:
- Roasting chunks: Use Hannah, O'Henry, or Japanese (Muraski).
- Pies/Purees: Use Garnet, Jewel, or Beauregard.
- Baked Whole: Anything works, but the orange ones will be sweeter.
- Fries: Covington or Japanese.
The Japanese Sweet Potato (Murasaki) is the cult favorite. Purple-red skin, white flesh. It tastes like a roasted chestnut mixed with a vanilla bean. It’s dry enough to get a crispy exterior but creamy inside. Honestly, if you see these at the market, buy the whole bin. They’re the best variety, hands down.
The Nutrition Reality Check
We hear a lot about Vitamin A. Yes, the orange ones are loaded with it. One medium sweet potato gives you over 100% of your daily needs. But the sweet potato varieties chart shows a trade-off.
White varieties have significantly less Vitamin A (Beta-Carotene) but often more minerals or different fiber profiles. Purple varieties offer the aforementioned anthocyanins, which are linked to heart health and lower inflammation.
One thing people get wrong: The skin.
Regardless of the variety, the skin is where a massive chunk of the fiber and potassium lives. Don't peel them. Just scrub them. Even the thick-skinned Stokes purple skin becomes edible if roasted long enough.
How to Store Your Haul
Don't put them in the fridge. Seriously.
Cold temperatures (below 50°F) change the cell structure. It creates a "hard core" in the middle of the potato that will never soften, no matter how long you boil it. It also makes them taste funky.
Store them in a cool, dark, well-ventilated spot. A pantry or a basement is perfect. If they’re in a plastic bag from the store, take them out. They need to breathe. High humidity is good, but standing water is death.
If you bought a variety from a local farm—like a Hayman (an heirloom white variety from Virginia's Eastern Shore)—be aware that these often haven't been "cured" like grocery store potatoes. Curing is a process where farmers keep the potatoes in high heat and humidity for a week or two right after harvest. This thickens the skin and triggers the conversion of starch to sugar. If your sweet potato tastes bland, it might just be too fresh. It needs to sit.
Actionable Steps for Your Next Kitchen Adventure
Stop buying the mystery bag.
Instead, go to the bulk bin where they are labeled. Pick one orange (Garnet), one white (Hannah), and one Japanese (Murasaki). Roast them all the same way—whole, 400°F, until a knife slides in with zero resistance.
Taste them side by side.
You’ll notice the Garnet is almost stringy and very sweet. The Hannah will feel like a dense mashed potato. The Japanese will be like cake.
Once you understand where each falls on the sweet potato varieties chart, you can start pairing them with flavors.
- Orange varieties love acidity (lime, vinegar) to cut the sugar.
- White varieties love savory fats (miso butter, rosemary, duck fat).
- Purple varieties love coconut milk and ginger.
Start looking for "Murasaki" or "Covington" specifically on labels. If a label just says "Yams," look at the skin. If it’s smooth and copper, it’s a moist-fleshed sweet potato. If it’s tan and slightly rough, it’s likely a dry-fleshed variety.
Forget the "yam" myth and start choosing your tuber based on the texture you actually want for dinner. The difference between a watery mash and a velvety puree is simply knowing which name on the chart you're grabbing.