LTS -

One of the good things about sweet taters is that they require much less cooking to make the useful parts digestible. Ordinary potatos are very hard to digest if they're not cooked, and perhaps "too digestible" if they are. Some cooking in either helps break down the complex starches into more usable components, but the sweet tater seems more tolerant of variation in how much you do.

When I had teeth that were equal to the task, I enjoyed sweet taters raw (in small amounts and not too frequently). I still prefer them "less cooked" than the ways they're commonly served. Experimenting to find what you like is the key.

John