I live in Japan, where sweet potatos are purple on the outside, yellow inside. To get that tantilizing orange color that SPC must have, I cooked some Japanese pumpkin squash along with the sweet potatoes, and mashed it all together (minus green pumpkin skin). My guests (Malaysian people) all loved it and took seconds. I've been sneaking spoonfuls ever since lunch. The orange is a refreshing addition. I'll be finishing the dish at breakfast tomorrow.