I made a soup (maybe it was a stew) last night with white sweet potatoes and I was blown away by how SWEET it was. It was very basic - red onion, carrot, veg stock - red chard and some spices includling cayenne. It tasted like I had added 1/2 cup of sugar.
How would you compensate for that? Do I add an acid? One recipe I looked at suggested orange juice (not much) but wouldn't that make it sweeter? I couldn't think of a way to deal with this.
What an unusual potato!