There are different varieties of sweet potatoes which vary in the color of skin and flesh. The one that I used here has a dark orange flesh which gets soft and mushy when cooked. This variety is incorrectly called as yam in some parts of North America. Back in India, we used to have white (pale yellow?) fleshed sweet potato with coconut chilli chutney. With that variety of sweet potato, flesh gets firm and flaky when cooked. Sweetness of sweet potato can be balanced by the fiery kanthari mulaku or bird's eye chili (thai pepper, piri piri or African bird's eye) chutney.
Recipe Courtesy: The Footloose Chef
