Our Sweetest Sweet Potato Recipes (2024)

FAQs

What is the sweetest sweet potato to eat? ›

Which sweet potato is the sweetest? Sweetest is subjective but relatively speaking, Garnets and Hannahs are mildly sweet. Purple and Jewels are moderately sweet and the Japanese variety tend to be the sweetest.

Dice the sweet potato, and leave the skins on. Then toss the chunks in a splash of tamari, oil, and maple syrup, and then dust heavily with chili powder, smoked paprika, and garlic powder. Roast at 400 Fahrenheit for about 30-50 minutes, or until the potatoes begin to crisp up.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Sweet potatoes tend to have a more tapered shape and may be firm or soft with thinner skin. Generally, sweet potatoes taste sweeter than yams. You will more readily encounter sweet potatoes during your regular grocery run, but if you spot a yam, which may be labeled "sweet potato," you'll know the truth.

Because they are rich in beta-carotene, vitamins and fibre, sweet potatoes help the body to process the carbohydrates gradually, thus releasing the sugar slowly and keeping you happier for longer.

Along with anti-inflammatory properties, sweet potatoes have plenty of gut-friendly fiber, especially if you eat the skin. They are a mixture of soluble fiber, which can lower cholesterol and balance glucose, and insoluble fiber, which helps keep your bowels healthy and regular.

Why You Should Bake Sweet Potatoes Instead. While boiling makes sweet potatoes tender, it doesn't help much with their flavor. Most dishes that call for boiled sweet potatoes would be improved if you used roasted or baked sweet potatoes.

Selection and storage tips: Choose firm, small- to medium-sized potatoes with smooth skin. Avoid cracks, soft spots and blemishes. Choose sweet potatoes with a bright, uniform color. Store them in a cool, dark, dry place for use within two to three weeks or at room temperature for up to a week.

So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.

What can I add to sweet potatoes? ›

Bake, don't boil

Baking sweet potatoes caramelizes their natural sugars, especially when done whole. It intensifies their flavor and creates a richer taste compared to boiling, which can result in a watered-down, bland flavor.

There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.

The Squeze Test - When you are wondering if your baked sweet potato recipe is done, give the sweet potato a little squeeze (with an oven mitt on!). If your baked sweet potato feels tender, it is likely ready. If it still feels firm, I'd put it back in the oven for another 15 minutes. Expert tip!

New kawogo had the highest total sugar content (16.1%) while Dimbuka had the lowest (6.52%). ... ... was the major sugar in all the sweetpotato varieties with values ranging from 5.79% (Dimbuka) to 14.42% in New kawogo.

White sweet potatoes may have higher levels of some minerals, such as potassium and magnesium. Red sweet potatoes tend to be sweeter than white sweet potatoes, with a slightly more intense flavor. White sweet potatoes have a milder flavor and may be slightly less sweet.

The white sweet potato has a slightly more crumbly and dry texture than an orange sweet potato and a slightly less sweet flavor. White sweet potatoes won't have as much beta carotene content, but they're still a good choice nutritionally.

Sweet potatoes actually belong to the morning glory family, Convolvulaceae (that means lots of pretty flowers!). The most common varieties in the U.S. are the Beauregard (the most widely grown cultivar), the jewel, and the garnet (also sometimes known as red yams).