Juliet Ferruzza 2.
Sweet potatoes vary in color from tater to tater.
It's no big deal. Generally, the oranger ones are a tad sweeter, but even if they're yellowish, they still pack a starchy, sugary punch. Cube the taters, boil 'em in water until tender, and dump 'em in a large kitchen work bowl. Mash, mash, mash. Work it till it's smooove, baby.