Sweet Potato an Adjunt or Not

I found this http://www.jbc.org/content/44/1/19.full.pdf in another thread.

http://www.homebrewtalk.com/showthread.php?t=210086

I was thinking about making a sweet potato pumpkin mash brew. If the sweet potato is the "base malt" what is it? Sweet potato wine?

The attempts in the thread appeared kind of half hearted, are there any good recipes out there?

 

Doesn't matter what you call it, it'll make alcohol. The body of the final product is an uncertain variable. Without proteins and dextrins, it may be really thin after it's fermented out.

 

If you use 50% or more of other fermentables outside of grains its classified as wine, at least as far as the TTB is concerned.

 

I don't know about dextrins, the literature seems comparable to other base malts. Though body could surely be increased by some sort of roasting, kilning or baking additives. Not that barley is thin bodied, it just seems to benefit from these sorts of things.