A sweet potato is not a potato. While they’re both tuberous roots, they’re not related to one another. The American sweet potato has a sturdier, tastier skin, more nutrients, and contains more liquid resulting in a creamier texture, than sweet potatoes from other countries.
Basic techniques: frying, boiling, gratineeing, roasting, smoking, steaming, deep-frying, confiting, stir-frying, mashing, baking.
Taste combinations: caraway seeds, cumin, maple syrup, apricot, garam masala, Ras el Hanout, ginger, citrus, Jerusalem artichoke, soya sauce, onion, garlic, brie, smoked bacon, Parmesan, honey, peanut.