Beauregard Sweet Potato

Beauregard sweet potato is one of the most widely grown and popular sweet potato (Ipomoea batatas) cultivars—especially in the United States—valued for its **tasty orange flesh, high yields, and reliable performance in gardens and commercial fields.

🌱 Origin & Overview

• Botanical name: Ipomoea batatas ‘Beauregard’
• Developed by: Louisiana Agricultural Experiment Station (LSU AgCenter) in 1987 as a high-yield, disease-resistant variety.
• Status: One of the most widely planted orange-fleshed sweet potato varieties in the U.S., often found in grocery stores and markets.

🟠 Physical Characteristics

• Skin: Smooth reddish-orange/coppery exterior.
• Flesh: Bright deep orange inside, indicating high beta-carotene (provitamin A) content.
• Shape & Size: Medium to large, fairly uniform cylindrical roots with tapered ends.
• Texture: Moist, creamy, and tender when cooked.
• Flavor: Naturally sweet

🌾 Growing & Agronomic Traits

• Maturity: Typically 90–110 days from planting slips to harvest readiness.
• Climate: Thrives in warm, frost-free conditions; best in USDA Zones ~7–11.
• Soil & Care: Prefers well-drained, fertile soil and full sun; planting once soil warms above ~65 °F (18 °C).
• Vines: Produces vigorous vines that trail and spread; plants are often started from slips (rooted vine cuttings).
• Disease Resistance: Good resistance to some soil diseases (e.g., fusarium wilt, soil rot) and moderate resistance to cracking.

🍠 Nutritional Highlights

Beauregard sweet potatoes are nutritionally rich, especially due to their high β-carotene content (converted to vitamin A in the body)—important for vision, immunity, and skin health. They also provide vitamin C, fiber, potassium, and antioxidants.

🍽️ Culinary Uses

Beauregard’s moist, sweet flesh makes it extremely versatile in the kitchen:

• Baking: Whole baked sweet potatoes or wedges.
• Mashing: Creamy base for mashes and side dishes.
• Roasting & Fries: Great caramelization and texture.
• Sweet dishes: Pies, casseroles, breads, muffins, and other desserts.
• Steaming/Boiling: Good for purees and soups.