Tri-Color Sweet Potatoes

I experimented with potatoes this season.
Regular sweet potatoes can get boring, even bland if someone puts too much cinnamon or not enough butter or WAY too many marshmallows on the sweet 'taters.

I ventured through the Asian Market, of course my new favorite hot spots for all things food and went straight for the potatoes in the produce section. Unlike regular super markets the potatoes are issolated, un bothered by onions, or bananas, no apples or tomatoes, just potatoes.
Ipomoea batatas

First were the regular american sweet potatoes, defined by their orange flesh, starchy texture (soft when roasted or boiled) and that all-American pie.

Next were Yams.
Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.The sweet potato (Ipomoea batatas) has traditionally been referred to as a yam in parts of the United States and Canada, but it is not part of the Dioscoreaceae family.

Although it is unclear which came first, the word yam is related to Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and doya in Hausa.^{[citation needed]}

A Nigerian word for yam is adamwanga, meaning "Adamo's food". Adamo was a chief notorious for his ability to consume incredible amounts of food, and was even banned from a neighboring village for his refusal to stop.^[1]

Yam tubers can grow up to 2.5 m (8.2 ft) in length^[2] and weigh up to 70 kg (154 lb). (wikipedia)

These things, were HUGE! The one i got was over a foot long and at $0.99/lb a great deal for a new starch/veggie. The flesh is white like a regular potato and even after baking, in brown sugar!, they still have that potatoe, turnip texture that makes you feel like you sinking your teeth into something instead of just having....'taters.

Last was the PURPLE Potato. This is for color really but I was surprised at my own personal discovery. The unpeeled flesh is ash-white, like they'd been grown in a chimney. and once you begin to peel back the outer layer of skin, the flush turns an angry purple. This purple has flavor and texture and makes me ask, why haven't I bought these before. Again at $0.99/lb its a great alternative to....Idaho 'taters.

Not being the one to follow directions-I mean, recipes! I cleaned, peeled, sliced them and tossed them in a pan with Brown sugar, Corn syrup, Orange zest, Fresh orange juice, Cinnamon and Cognac. I didn't measure anything. I don't even know how many potatoes I used. Just tossed and bake until I smelled all the sugar/cinna/tato smell.

....I forgot to get butter, and all the stores are closed cause it's christmas...and well. At least its healthier. No added fat, only th calories of lots and lots of sugar and an unmeasered amount of alcohol.