Not all sweet potatoes are as sweet as expected. My excitement to try a pink(purple) variety turned into disappointment when I found it bland and starchy. This experience led me to explore why sweetness varies among sweet potatoes and how proper storage and cooking methods can enhance their natural flavor.
Back in Nigeria, I adored sweet potatoes, yet I never had the opportunity to try the pink(purple) variety. I had heard countless times that they were sweeter and more flavoursome than the regular ones I was familiar with. So, when I arrived in Canada and spotted what looked like the pink sweet potatoes I had long dreamed of, I didn’t hesitate. I eagerly bought two, thinking this was just a test run before I stock up in bulk.
At home, excited to finally taste what I had been missing, I quickly boiled one. I expected a rich, naturally sweet, and satisfying bite. But to my surprise, my excitement turned to confusion. Instead of the warm, sugary notes I anticipated, I was met with a bland, starchy taste- and an unfamiliar smell I just couldn’t ignore.
Chai! My disappointment was real. After years of anticipation, my expectations came crashing down. That was the last time I bought those pink sweet potatoes. Now, I simply walk past them in the store like they don’t exist. This experience reminded me of a simple truth: the grass isn’t always greener on the other side. Sometimes, what we long for turns out to be nothing like we imagined. And in those moments, we learn to appreciate what we already have.
Why Aren’t All Sweet Potatoes Sweet?
I later came across a statement made by Dr. Charles Amadi, an agronomist specializing in root crops, from his research:
“Many people assume all sweet potatoes taste the same, but their flavour depends on the variety. Orange-fleshed sweet potatoes, like Beauregard and Covington, are naturally sweeter due to their high beta-carotene content. Meanwhile, white and purple-fleshed sweet potatoes tend to be starchier with a nuttier taste. Storage also matters, curing them at around 30°C (86°F) for a week enhances their natural sweetness by activating amylase enzymes.”
Simply put, not all sweet potatoes are naturally sweet. Their sweetness varies based on:
- Cultivar (Variety):
- Orange-fleshed (e.g., Beauregard, Covington) – Naturally sweeter, high in beta-carotene.
- White & Purple-fleshed – Starchier, with a nutty taste.
- Storage Conditions:
- Proper curing at 30°C (86°F) for a week helps activate amylase enzymes, which convert starches into sugars.
- Improper storage can lead to bland or starchy flavors.
- Other Enzymes: These can alter texture and mouthfeel, influencing how we perceive their flavor.
Cooking Tips to enhance the sweetness:
- Roasting (375–400°F / 190–200°C): Slow roasting breaks down starches into maltose, creating a deep caramelized flavor https://bit.ly/4kCBL8B
- Baking Whole: Retains moisture and enhances natural sweetness https://bit.ly/4bHCmlx https://bit.ly/4bDoecV
- Steaming or Boiling: Softens the fibres while preserving their mild sweetness https://bit.ly/41IasBd
That one disappointing bite of a bland sweet potato taught me an important lesson; sweet potatoes need the right conditions and a little patience to reach their full potential.
Whether fried in Nigeria’s bustling markets or baked into a Canadian holiday dish, sweet potatoes hold deep cultural, nutritional, and culinary significance worldwide.
Have you ever been surprised by the taste of a sweet potato? Do you have a favourite way to prepare them? Share your experiences, recipes, or tips in the comments! Let’s share ideas and make sweet potatoes even sweeter!