Does anyone know why sweet potatoes sometimes turn black when cooked? I've heard that it is the sugar carmelizing, but I don't think that's it. It looks like part of the potato is rotting.
thanks for your help! Sandy
Cooking them in aluminum cookware or storing them in an environment that is too cold can sometimes turn them black. I agree. The black you describe is unlikely to have anything to do with carmelization of the natural sugars in the tuber.
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