I recently found out that sweet potatoes are sweeter when you let them sit for a few days before cooking. We used to plant and harvest them ourselves, and I was always wondering why the fresh harvest kamote tasted blander than the store-bought ones that had been stored for a few days. I recently talked to someone with farming expertise, and according to him, the starch in sweet potatoes is converted into sugar during curing or storage. Interesting, right?! Excited na ulit ako to plant kamote!