White sweet potatoes are nutritional ninjas. They’re packed with fiber, potassium, and vitamin C. They’re also lower in sugar than orange ones, which makes them a great choice if you’re watching your sweet intake but still crave that potato comfort.
Plus, they have more resistant starch, which means they’re friendly to your gut bacteria. Your belly will thank you. (Your taste buds will, too, once you roast them until they’re golden and crunchy.)
How to Cook Them (Without Weeping)
Here’s the secret: don’t treat them like orange sweet potatoes. They’re drier, so they need a little more love in the form of oil or butter. Rub them with olive oil, sprinkle on some salt, and roast at 400°F until the edges are crispy.
They also make fantastic fries. Cut them into wedges, toss with smoked paprika and garlic powder, and bake. You’ll never look at a soggy orange fry the same way again. Crispiness alert!
Mash them, too. Add a splash of milk and a pat of butter, and you’ll get a fluffy, savory mash that pairs perfectly with roasted chicken or a big, leafy salad.
