What is the Tastiest Sweet Potato? A Comprehensive Guide

January 2, 2026 •

4 min read

Globally, sweet potatoes rank as the sixth most significant food crop, with various types each exhibiting unique characteristics. Determining what is the tastiest sweet potato often comes down to personal taste and the desired dish, as preferences range from moist and syrupy to starchy and nutty.

Quick Summary

This guide explores sweet potato types, detailing their flavors, textures, and ideal cooking methods. Determine which variety best matches your taste and culinary goals.

Key Points

Orange varieties are sweetest: Orange sweet potatoes like Beauregard and Garnet contain amylase, converting starch to sugar for a moist, sweet flavor ideal for baking and mashing.
White and purple varieties are nuttier: Hannah and Japanese sweet potatoes have a denser, starchier texture with a subtle, nutty sweetness, suitable for roasting or frying.
Texture determines use: Moist varieties suit pies and purees, while drier types excel in dishes needing shape, like fries or roasts.
Look for firm, unblemished skin: Select firm sweet potatoes without bruises or soft spots to ensure freshness.
Do not refrigerate sweet potatoes: Cold temperatures cause the starch to turn woody, affecting the flavor and texture when cooked.
Match the potato to the cooking method: Choose sweet potatoes based on preparation; use a moist orange type for a creamy mash, while a firm white or purple is better for crispy fries.

Uncovering the Flavors of Sweet Potato Varieties

The perception of the 'tastiest' sweet potato is subjective, influenced by sweetness, moisture, and texture. Exploring different types reveals a world of flavor beyond common orange-fleshed options. Understanding each group's characteristics, from commercial to heirloom, is key to finding a favorite.

The Classic Orange: Sweet and Moist

Orange-fleshed sweet potatoes are common, known for high sugar content and moist texture.

Beauregard: This is a common variety. It has purplish-red skin and a deep orange, sweet, and slightly juicy flesh. It is an all-purpose sweet potato, good for mashing, baking, and incorporating into baked goods because of its softness when cooked.
Jewel: With light orange skin and vibrant orange flesh, Jewel offers a slightly sweet flavor. It has a moist, somewhat watery texture, making it perfect for casseroles, boiling, and baking.
Garnet: Distinguishable by darker orange-red skin, Garnet has bright orange flesh that is exceptionally moist. It has a deep, complex, and sweet flavor, making it a stellar choice for pies and mashed sweet potato dishes.

The Subtle Whites and Yellows: Dry and Nutty

For those who like less sweetness and a firmer texture, white and yellow-fleshed sweet potatoes are ideal. Their starchier, drier consistency suits roasting or frying.

Hannah: This variety has light brown, tan skin and off-white, creamy, dense flesh. It is less sweet, with a subtle, nutty flavor. Its firmness makes it good for roasting, chunking, or fries.
O'Henry: A Beauregard mutation, O'Henry has cream-colored flesh with a dense texture and a light, sweet flavor when baked.
Japanese (Satsuma-imo): With a dark-purple skin and pale yellow flesh that darkens when cooked, this is a favorite. It offers a starchy, nutty, and slightly caramelized flavor, with a creamy, smooth finish when roasted. It doesn't get waterlogged, making it superb for roasting or steaming.

The Exquisite Purples: Firm and Distinct

Purple sweet potatoes are visually stunning and offer a unique texture and flavor. Their anthocyanin-rich flesh provides antioxidants.

Okinawa: With a tan exterior and a magenta-purple flesh, this variety is known for its sugary taste and firmness. It is excellent baked, roasted, or steamed.
Stokes Purple: The skin is dark purple, and the vibrant, violet flesh is dense and starchy, offering a distinct, less sweet flavor compared to orange varieties. They retain their color when cooked and are best for roasting or frying.

Comparison of Sweet Potato Varieties


Feature	Beauregard	Japanese (Satsuma-imo)	Hannah	Stokes Purple
Flesh Color	Deep Orange	Pale Yellow (turns amber)	Off-White	Vibrant Violet
Flavor Profile	Very sweet, juicy	Sweet, nutty, chestnut-like	Lightly sweet, nutty	Mild, starchy, not overly sweet
Texture	Moist, slightly stringy	Dense, starchy, creamy	Dense, creamy, drier	Dense, starchy, firm
Best for...	Mashing, baking, desserts	Roasting, steaming, fries	Roasting, mashing, fries	Roasting, boiling, frying
Key Characteristic	Most common, all-purpose	Dense, nutty flavor	Drier, fluffy texture	Antioxidant-rich, firm texture

Choosing the Right Sweet Potato for Your Dish

Consider your cooking method when choosing sweet potatoes. Moist, sugary orange varieties, like Beauregard and Garnet, suit dishes needing a soft, creamy texture, such as pies, purees, and mashes. For roasting, fries, or side dishes where the potato needs to hold shape and offer a drier texture, starchy white, yellow, and purple varieties, including Hannah and Japanese, are superior. The Japanese sweet potato achieves a creamy interior while maintaining a firm exterior when roasted. For a striking visual and less sugary profile, Stokes Purple is excellent for roasting or steaming.

Expert Buying and Storage Tips

Proper selection and storage ensure the best flavor. Look for firm potatoes with smooth skin and no soft spots at the market. Smaller to medium-sized sweet potatoes are often sweeter and cook more evenly. Store sweet potatoes in a cool, dark, and well-ventilated place, like a pantry, and use them within weeks. Avoid refrigeration, as this can cause a hard, unpleasant-tasting core. For detailed advice, consider resources like America's Test Kitchen.

Conclusion: Your Palate, Your Choice

Ultimately, the tastiest sweet potato is a matter of personal enjoyment. Experimenting with different varieties can reveal new flavor and texture combinations. Whether you want the classic sweetness of Beauregard or the nutty richness of a Japanese sweet potato, understanding each type's characteristics is the first step toward a flavorful culinary experience.

Sweet Potato Varieties for Every Palate

Ultra-sweet and moist: Use the classic orange-fleshed varieties like Beauregard or Garnet for desserts, pies, and creamy mashes.
Nutty and firm: Use Japanese (Satsuma-imo) or Hannah sweet potatoes for a drier, starchy texture that holds its shape, perfect for fries and chunks.
Distinct and vibrant: Choose Stokes Purple sweet potatoes for a starchy, firm texture with beautiful color and a unique flavor profile.
All-purpose reliability: Jewel is a great starting point for many recipes due to its balanced sweetness and moisture.

Frequently Asked Questions

Despite being used interchangeably in American grocery stores, true yams and sweet potatoes are not related. A true yam is a starchy, dry tuber with thick, fibrous skin, whereas a sweet potato is sweeter and moister. Most 'yams' sold in the U.S. are actually just moist, orange-fleshed sweet potatoes.

No, purple sweet potatoes are typically less sweet and more starchy than their orange counterparts. They offer a denser, firmer texture and a unique, nutty flavor that is less sugary.

For crispy fries, choose a drier, starchier variety like the Japanese (Satsuma-imo) or the Hannah sweet potato. Their lower moisture content helps them crisp up beautifully in the oven or fryer.

Store sweet potatoes in a cool, dark, and well-ventilated place, such as a pantry, for up to a few weeks. Do not store them in the refrigerator, as the cold can cause them to harden and develop an off-taste.

A hard, woody center in a baked sweet potato is often caused by storing it in the refrigerator before cooking. The cold temperature affects the potato's starches and prevents it from softening properly.

Yes, the Beauregard is an excellent choice for sweet potato pie. Its moist, sweet, and juicy flesh breaks down easily, creating a smooth and creamy filling.

While sweetness can vary, the Garnet sweet potato is renowned for its deep, sweet flavor, followed closely by the Beauregard. These orange-fleshed varieties are generally considered the sweetest.