For the Best Mashed Sweet Potatoes, Use Science, Not Sugar | The Food Lab

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For the Best Mashed Sweet Potatoes, Use Science, Not Sugar | The Food Lab
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Use science to find your way to the best Thanksgiving sweet potatoes.

find much of is a real, testing-based approach to making mashed sweet potatoes in a way that brings out the best in them, with minimal extra ingredients and a bit of good technique.

As all of you highly educated and well-groomed Serious Eaters probably already know, the thing that we call a yam in the US is not, in fact, a yam. A true yam is a gigantic, starchy, sticky root from a large grass-like plant native to Africa. These days, they're found mostly in Africa, South America, and the Pacific Islands. Very rarely do they make their way to the US.

Dry sweet potatoes, like white-fleshed American sweet potatoes or Okinawan purple potatoes, are starchier and less sweet than moist sweet potatoes. They turn fluffy when cooked, and in many recipes can act as a good substitute for normal potatoes .

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