Above is a photo of some sun chokes that have been thoroughly cleaned (quite a task) and boiled. While there is more prep time involved with sun chokes than traditional potatoes, the growth and maintenance of the plants is almost completely negligible. I never need to treat the plants with any chemicals and I haven't had, nor do I anticipate, any pest problems. The above ground portions of the plants are beautiful. They are related to sunflowers; they make tall bushy sunflower like plants with yellow flowers approximately 2-3 inches in diameter (the seeds are very tiny and wouldn't make 'good eatin'. I leave a few tubers in the ground and they come back every year. I don't see any fast growth from them til' around July. I wait for the stalks to die in the winter before I harvest.
After boiling the chokes in the photo above, I ran them through the food mill attachment of my kitchen aid mixer. Then I mixed them with shredded cheddar, Parmesan, and butter, and baked them in the oven for 30 minutes at 400 degrees.
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