Ok, so I couldn't stand it any longer and I just had to dig them up, even though the sources I read said to wait until as close to frost as possible. I got a four gallon bucket full. Many are quite small, but a good number are respectable to large in size. They are delicious. I read that you should cure them for several days in 85 degree temps and 85% humidity before cold storage. I have them spread out on my increasingly versatile compost screen in the greenhouse that is creating the perfect environment.
You can sort of see that this variety has a pinkish color to the skin. The inside is a deep orange and the flesh has a firmer texture when fresh-picked then cooked.
The only negative is that the skins are deeply pitted on nearly all of them. I suspect this is from the very firm and rocky soil that they were growing in. I have read that sweets do well in sand (like many root vegetables) and that's why they are popular in the South Atlantic region.