Per the USDA, sweet potatoes are nutrient-rich and a great source of dietary fiber. However, boiling them — instead of baking — may lead to the loss of both nutrients and flavor.

Baking sweet potatoes caramelizes their natural sugars, especially when done whole. It intensifies their flavor, creating a richer taste while maintaining their firm texture.

The Maillard reaction, which involves the browning of amino acids and sugars present in the food, also takes place during baking. This further contributes to the flavor and color.

Boiling sweet potatoes prevents these complex reactions responsible for their sweet, nutty flavor, and golden-brown color, as caramelization cannot occur in this cooking method.