I didn't bring any home.
We are going back, I will get some and cook them, take a photo of them cooked and then tell you what they taste like.

You WHAT???? Didn't bring any back???!!!!! Are you craaaazzzzy????
Okay, you're forgiven. As long as you get some, cook them, & tell us what you think.

They look sooooo nice and you didn't buy them???

What can I say? I was so busy taking all kinds of photos of fruits and vegetables that I had never seen, while my DIL was shopping.

I've heard that they aren't as tasty as sweet potatoes - that from someone who lived in Asia for some time.

Glad to see I am in good company with many sweet potato lovers. Daughter made this last year and it was delicious.I like that I don't have to cut them into fries to get the great taste.
Cut the uncooked potato in 3/4 in rounds.
Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.
The full recipe is @ smitten kitchen sweet-potatoes-with-pecans-and-goat-cheese: ( http://smittenkitchen.com/2010... ) Turns out they are just as delicious without the topping.

Thanks for the recipe!

Look Anna, I starred your recipe!

Gosh, I go to sleep and look what I miss. That recipe sounds delish, Anna! I've got to try it. Thanks.

Lynn, the shot of all those Korean sweet potatoes is beautiful! Where was it taken?

Oh my goodness, Anna, ramp up my love for sweet potatoes by adding some goat cheese?!!! Awesome... so good that I had to sign up for feeds from Smitten Kitchen (where your recipe came from). I am making these almost immediately, LOL!

Tee, I'm visiting in the D.C. area. The photo was taken at the International Market in Annandale, VA. What a fascinating place, I could have spent the entire day there taking photos of fruits and vegetables. I couldn't believe it when I came across the purple Korean sweet potatoes.

Lynn, those look very much like the white ones we have here. Oddly, the white fleshed ones have a more purple outside. I will take some pics of the 2 types here on my next grocery trip, they are looking very fresh again. For a few months in the late summer they all looked like they had been stored somewhere for awhile, the season must have started. I think I'll buy some of both and try that recipe above, it sounds fabulous and I LOVE goat cheese so that is just a perfect addition.

I read that they are more like eating chestnuts than a sweet potato. Can't wait to try them.
Jonna, can you take photos?

Never had a chestnut.

me neither but Hank said next year we are going to roast chestnuts just to see what they taste like. We have lots of chestnut trees but the squirrels have already eaten them.

Hungry squirrels.

The Blue Jays and squirrels got all of our hazelnuts and English walnuts this year. : (