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A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

red skin golden potato,

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A member of the pumpkin family, this vegetable is a thick-skinned pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.