Yeah the sauce trick is a good one, like put enough it "emboldens" (if you will) it but it's not obvious what's going on.

(Another similar trick is one I do with mashed sweet potatoes. Mash with butter, salt, and a little lime juice. That part is key - you want a bit of "wow, this is really good" without enough to be like "huh lime." It makes them pop just amazingly. Works equally well with regular white sweet potatoes - creamier, more like regular mashers - and red yams - POP!)

Yeah the sauce trick is a good one, like put enough it "emboldens" (if you will) it but it's not obvious what's going on.

(Another similar trick is one I do with mashed sweet potatoes. Mash with butter, salt, and a little lime juice. That part is key - you want a bit of "wow, this is really good" without enough to be like "huh lime." It makes them pop just amazingly. Works equally well with regular white sweet potatoes - creamier, more like regular mashers, and red yams - POP!)

Yeah the sauce trick is a good one, like put enough it "emboldens" (if you will) it but it's not obvious what's going on.

(Another similar trick is one I do with mashed sweet potatoes. Mash with butter, salt, and a little lime juice. That part is key - you want a bit of "wow, this is really good" without enough to be like "huh lime." It makes them pop just amazingly. Works equally well with regular white sweet potatoes - creamier, more like regular mashers, and red yams - POP!)