Vegetable
Hannah
A tier
Hannah is a cream-skinned, cream-to-yellow-fleshed sweet potato with drier, firmer texture and milder sweetness than orange moist types—closer to a chestnut-potato hybrid in the mouth. It holds cubes for roasting, hash, and soups without dissolving into baby-food mush. Gardeners and specialty markets seek Hannah when orange casserole sweets are the wrong tool. Roast cubes with oil and salt to highlight nutty mildness; fry for firmer fries; mash only if you want a less sugary, denser puree. Do not expect Beauregard-level candy syrup in the pan. Cure and store carefully; dry types still need proper post-harvest handling. Excellent for savoury bowls where aggressive sweetness would fight chilli or miso.
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History
Hannah was listed among cream-fleshed firm sweet potatoes for US growers.
Specialty and garden markets used Hannah as a dry white-yellow alternative.
Chefs chose Hannah for savoury applications needing shape retention.
Farmers’ markets continued featuring Hannah beside orange commercial roots.