Like a lot of things, the raw un-converted, un-fermented flavor is a lot different. Conversion and fermentation seem to level out the highs and lows of flavors and aromas.
True dat. Here's what I did.......
10 pounds peeled and cubed sweet potatoes.
2 gallons water. Bring to 151df +/- 2df for one hour. As you know Sweet Potatoes can have the amylase to self convert. More sugar to carmelize in the oven.
Drain and reserve water (2 gal at 3.5 Brix). Roast potatoes on cookie sheets at 350df for an hour. Finish with a short broil to brown. Boil water and reduce by half (just for space later).
Food process potatoes with remaining water and held overnight (diy sous vide setup) at 66.6dc +/- 1dc). Added to mash the next morning