Comparing Popular Sweet Potato Varieties
Not all sweet potatoes are created equal. They are typically categorized into two types: moist and dry. Moist varieties, like Jewel and Beauregard, become soft and creamy when cooked, making them ideal for mashing and pies. Dry varieties, such as Japanese and Hannah, have a starchier, denser flesh that holds its shape better, perfect for roasting and frying.
The All-Purpose Orange Sweet Potatoes
Orange-fleshed varieties are the most common in American supermarkets and are often mislabeled as 'yams'. They are high in beta-carotene and prized for their sweetness and moist texture.
- Jewel: With copper skin and deep orange flesh, Jewels are moderately sweet with a fluffy, moist texture. They are excellent for boiling, baking, and adding to casseroles.
- Beauregard: This variety, with purplish-red skin and deep orange flesh, is widely available and very sweet. Its juicy, slightly stringy texture makes it great for mashing and dessert applications.
- Garnet: Featuring dark orange-red skin and bright orange flesh, Garnets are exceptionally moist and sweet. They are a top choice for baking pies and creating smooth mashed sweet potato dishes.
The Dense and Starchy Dry Sweet Potatoes
These varieties have a less watery texture, similar to a russet potato, and are preferred for dishes where you want the potato to hold its form.
- Japanese (Satsuma-imo): This variety has reddish-purple skin and a starchy, creamy, pale-yellow flesh. When cooked, its flavor is subtly nutty and rich, making it a favorite for roasting and steaming.
- Hannah: With light tan skin and creamy white flesh, Hannah sweet potatoes are firm and dense. Their flaky texture after cooking makes them perfect for cutting into chunks for roasting or frying.
- Okinawan: Though less common, the Okinawan sweet potato features off-white skin and a stunningly vibrant purple flesh. It has a dense texture and mild sweetness, great for roasting whole or mashing with butter.
Specialty and Nutritional Sweet Potatoes
Beyond flavor and texture, some sweet potatoes are sought after for their unique nutritional benefits and culinary uses.
- Purple Stokes: Known for its deep purple skin and flesh, this variety is dense and rich with balanced sweetness. Its high antioxidant levels make it one of the most nutritious options, suitable for steaming and roasting.
- Bonita: This white-fleshed variety has a copper-colored skin and a very creamy texture when cooked. It's ideal for soups and stews due to its mild, sweet flavor.
Which Sweet Potato is Right for Your Recipe? A Comparison Table
| Variety | Flesh Color | Texture | Flavor | Best For | Key Trait |
|---|---|---|---|---|---|
| Jewel | Orange | Moist, fluffy | Moderately sweet | Baking, Casseroles | All-purpose reliability |
| Beauregard | Deep Orange | Juicy, slightly stringy | Very sweet | Mashing, Desserts | Common and very sweet |
| Garnet | Bright Orange | Very moist | Sweet | Pies, Mashed Dishes | Holds color after baking |
| Japanese (Satsuma-imo) | Pale Yellow | Dense, creamy | Nutty, starchy | Roasting, Fries | Subtly sweet and firm |
| Hannah | White | Dense, firm | Mildly sweet | Roasting, Fries | Holds shape well |
| Okinawan | Purple | Dense | Mild, nutty | Roasting Whole | High in antioxidants |
| Purple Stokes | Purple | Dry, dense | Balanced | Steaming, Roasting | Most nutritious |
Expert Cooking Recommendations by Variety
For Baking and Mashing
For a moist, creamy, and sweet result, orange-fleshed varieties are the clear winners. Their high moisture content ensures a fluffy interior when baked or a smooth, rich consistency when mashed.
- The Process: Preheat your oven to 400°F (200°C). Prick the sweet potatoes with a fork and bake directly on the rack for 45-60 minutes, or until very tender. For mashing, remove the soft flesh and beat with butter, brown sugar, or milk.
- Best Varieties: Jewel, Garnet, and Beauregard are excellent choices for their high sugar content and creamy texture. The Garnet, in particular, is a holiday favorite for pies and casseroles.
For Roasting and Frying
If you prefer sweet potato fries or roasted chunks that are crispy on the outside and firm on the inside, choose a drier, starchier potato that won't get waterlogged.
- The Process: Cut dry sweet potatoes like Japanese or Hannah into even-sized pieces. Toss with oil and seasonings. Roast at a high temperature (400-425°F or 200-220°C), spreading them in a single layer on a baking sheet. The dryer varieties require a bit more cooking time due to their density but caramelize beautifully.
- Best Varieties: Japanese and Hannah are the top contenders here. Their firm texture prevents them from becoming soggy, and their subtly nutty flavor profile complements savory dishes.
For Soups and Stews
For dishes where the sweet potato will simmer and lend a sweet, creamy body, a moist variety is best. It will break down easily and integrate into the sauce.
- The Process: Add peeled and diced sweet potatoes to your soup or stew base. Simmer until tender, then mash some of the pieces against the pot's side to thicken the liquid.
- Best Varieties: The Bonita variety's creamy white flesh and mild flavor blend well into soups without overpowering other ingredients. Alternatively, a moist orange variety like Jewel can provide a sweeter base.
How to Select the Freshest Sweet Potatoes
Regardless of the variety, choosing fresh, high-quality sweet potatoes is key to a delicious meal. The United States Sweet Potato Council recommends looking for these qualities when shopping:
- Firmness: The sweet potato should be firm and heavy for its size, with no soft spots or mold.
- Skin: The skin should be smooth and taut, without wrinkles, bruises, or discolored areas.
- Storage: Store sweet potatoes in a cool, dry, well-ventilated space, not the refrigerator, which can cause them to develop a hard core.
Conclusion: The Best Sweet Potato is the Right One for the Job
Ultimately, there is no single "best" sweet potato; the ideal choice depends on your desired flavor, texture, and cooking method. For a classic sweet and creamy dish like a pie or mash, opt for a moist, orange-fleshed variety like Jewel or Garnet. If you're craving crispy fries or hearty roasted chunks that hold their shape, a dry, dense variety like Japanese or Hannah will serve you better. By understanding the unique characteristics of each type, you can select the perfect sweet potato to elevate any dish from side dish to main course.
Choose the Perfect Sweet Potato
- For Sweet Dishes (Pies, Mashes): Select moist, orange-fleshed varieties like Jewel or Garnet for a creamy, sweet result.
- For Savory Dishes (Roasting, Fries): Opt for drier, starchier types like Japanese or Hannah that hold their shape and get crispier edges.
- For High Antioxidants: Purple-fleshed varieties like the Okinawan or Purple Stokes are packed with anthocyanins, offering superior antioxidant benefits.
- For Soups and Stews: Creamy-fleshed varieties like the Bonita break down easily to thicken and sweeten a dish without being overpowering.
- For All-Purpose Cooking: The Jewel sweet potato is a versatile choice that performs well in most baking, boiling, and casserole applications.
- Check Freshness: Always inspect sweet potatoes for firmness and smooth, unblemished skin to ensure quality.
- Consider Cooking Time: Denser varieties like the Japanese sweet potato will require a longer cooking time than their moist, orange counterparts.
FAQs
What is the difference between moist and dry sweet potatoes?
Moist sweet potatoes have higher water and sugar content, resulting in a creamy, fluffy texture when cooked. Dry varieties are starchier and less watery, so they hold their shape better and have a firmer texture when cooked.
Which sweet potato is the sweetest?
Orange-fleshed varieties like the Beauregard are known for being very sweet, particularly when baked. The Japanese sweet potato also has a very sweet flavor, though it is more subtle and nutty.
Can I use any sweet potato for fries?
For the best results, drier, starchier sweet potatoes like the Japanese or Hannah variety are recommended for fries. Their firm flesh prevents them from becoming soggy and helps them get crispy when roasted or fried.
Are purple sweet potatoes healthier than orange ones?
Both are highly nutritious, but they differ in their primary antioxidants. Orange sweet potatoes are rich in beta-carotene, while purple varieties are packed with anthocyanins. Okinawan purple sweet potatoes are particularly noted for their high antioxidant content.
What does a Hannah sweet potato taste like?
Hannah sweet potatoes have a mildly sweet flavor and a dense, firm, and creamy texture that becomes flaky when cooked. Their flavor is often compared to a traditional baking potato.
Is a yam the same as a sweet potato?
No, true yams are not the same as sweet potatoes, though the terms are often used interchangeably in American grocery stores. True yams are a starchy root vegetable native to Africa and Asia, while sweet potatoes are part of the morning glory family.
Why should I choose sweet potatoes of a similar size?
Selecting sweet potatoes of a similar size ensures more uniform cooking, which is especially important for baking them whole. This prevents some from being overcooked while others remain undercooked.
Should I store sweet potatoes in the refrigerator?
No, sweet potatoes should be stored in a cool, dry, and well-ventilated area, not the refrigerator. The cold temperature can cause them to develop a hard core and alter their flavor.
