Last week I bought yellow sweet potatoes. When I baked them (just tossed them into the oven with skins on), they carmelized, producing a sweet, natural, perfect treat. Sugary goodness oozed outside of their skins.
This week, I went to a different store and bought a lot of yellow sweet potatoes, looking forward to the same delight. Unfortunately, none of them carmelized. No sugary ooze. Completely dry and boring. These are unsweet potatoes and I have a lot.
Why were the first bunch sweet and the second not? The baking method was the same. How do I choose sweet potatoes to ensure they are sweet?
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