"Ah, but it's not so simple. It's important to note that there are thousands of types of sweet potatoes. And sweet potatoes and yams look similar but are different root vegetables. There are purple sweet potatoes and then similar-looking ubes (as Vida mentioned in the drink above) that are purple, but those are technically yams...which are often mistakenly labeled as sweet potatoes in the U.S."
"How to choose (and source) your sweet potatoes It tends to be what's available regionally. "We chose the regular sweet potato, also known as the Beauregard variety, for its high sugar content and familiar flavor to our guests," says Colin Williams, the director of beverage and service at The Kingsway and Saffron (New Orleans). Aaron Wolfson, a bartender at Rex at the Royal in Philadelphia, prefers Covington sweet potatoes, which offer an "authentically yammy flavor" and are part of the bar's"
Sweet potatoes and their relatives provide rich, earthy, sweet and nostalgic flavors plus occasional purple color to cocktails. Thousands of sweet potato varieties exist; sweet potatoes and yams are distinct root vegetables, with ubes technically yams often mislabeled as sweet potatoes in the U.S. Preparation typically requires time and effort, but yields complex confection-like notes. Regional availability guides variety choice: the Beauregard variety offers high sugar content and familiar flavor, while Covington sweet potatoes provide an authentically yammy profile. Example cocktail Ube Noir pairs Luzhao LaJiao Baijiu, Ron Zacapa Rum, black sesame, ube-coconut cream, Amontillado Sherry, Aperol and rose water.
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