Creamy, flavorful, and sweet, with a slightly crisp, caramelized exterior.
sweet, right? I mean, sure, you could add maple syrup or honey, and marshmallows on top, but I wouldn't wish one of those monstrous casseroles on my worst enemies, let alone my own family .Much better than those casseroles are really well-roasted sweet potatoes. At their best, they're creamy, flavorful, and sweet, with a slightly crisp, caramelized crust. Too often, though, they end up mealy, starchy, and bland.
Up here, the things we call "yams" are actually a type of sweet potato, a different plant entirely. Sweet potatoes come in a few different varieties, but can basically be broken down into two groups that behave differently when cooked., like the white-fleshed American sweet potato or Okinawan purple potatoes, are starchier and less sweet than moist sweet potatoes.
It helps to imagine sugar molecules as a bunch of cartoon kids. When they're all standing in a row, it's easy for us to identify them as individual kids. But stack them up on each other and throw a trench coat on 'em, and they're effectively hidden. Now, sweet potatoes contain plenty of starch molecules. The goal when roasting them is to try to break down as many of the starch molecules as possible into sweet-tasting maltose, a sugar consisting of two glucose molecules. Pull off the trench coat and give that little stack of kids a push, if you will. We do this with the help of enzymes.
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