Mashed Potatoes vs Sweet Potato Casserole

Who are you rooting for? 

Last year, we carved into one of the season’s greatest debates: Turkey vs. Ham — a friendly food face-off that stirred hearts,
appetites, and family traditions across the table.

This year, we’re shifting the spotlight from the main course to the sides that complete every holiday feast. Whether you’re Team Mashed Potatoes or Team Sweet Potato Casserole, the battle for the best dish is far from over.

Both are creamy, comforting classics rooted in centuries of history and nutrition. But beneath the buttery layers and toasted marshmallows
lies a deeper story — one of agriculture, culture, and even pet nutrition. After all, at Animistic, we believe good food nourishes every member of the family, two-legged or four.

So grab your fork (and maybe a dog treat for your furry sous-chef) as we dig into the science, tradition, and flavor behind two of America’s favorite holiday staples.

Potatoes have traveled quite the journey before earning a permanent place on our holiday tables. Originally cultivated in the Andean regions of South America, potatoes were introduced to Europe in the late 1500s, where they quickly became a staple food source for entire populations. Their ability to grow in diverse climates and provide high caloric yield made them invaluable, sustaining families from Ireland to Poland and shaping agricultural economies across the continent. 

By the 1600s, European settlers brought potatoes to North America, planting them first in New Hampshire, though they didn’t immediately win American hearts. Fun fact: despite their status as a lifeline crop overseas, the potato wasn’t widely accepted in America until President Thomas Jefferson served them at a White House dinner in the early 1800s. From that moment on, their popularity took root across the nation. 

Today, families continue that legacy—gathering around their tables, debating side dishes, and consuming an estimated 214 million pounds of potatoes during Thanksgiving dinners alone. 

Potatoes (Solanum tuberosum) and sweet potatoes (Ipomoea batatas) remain two of the world’s most consumed root vegetables. Though they share a spot on the same plate, they come from entirely different families: white potatoes belong to the nightshade family, while sweet potatoes hail from the morning glory family. 

And just to clear up a common mix-up—what’s labeled a “yam” in most U.S. grocery stores is actually a variety of sweet potato, rebranded for marketing appeal decades ago. 

Versatile, affordable, and nutrient-rich, both potatoes and sweet potatoes continue to play vital roles in global food security and agricultural sustainability, feeding billions and connecting cultures across centuries. 

From Field to Feast: Potato and Sweet Potato Production

From small family farms to large-scale agricultural operations, potatoes and sweet potatoes remain cornerstone crops in both American and global food systems. Their adaptability across various climates and soils has enabled them to thrive in nearly every corner of the world — from the highlands of Peru to the plains of the Midwest. 

In the United States alone, over 200 potato varieties are cultivated, showcasing an impressive range of flavors, textures, and uses. The most common market types include russet, red, white, yellow, and petite potatoes — each favored for specific culinary uses, from fluffy baked russets to creamy red potato salads. 

Sweet potatoes, meanwhile, are typically classified by the color of their skin and flesh, with five main types: 

• Orange skin with orange flesh 

• Red skin with orange flesh 

• Yellow skin with white flesh 

• Purple skin with white flesh 

• Purple skin with purple flesh 

While sweet potatoes flourish in warmer southern states like North Carolina, Louisiana, and Mississippi, traditional white potatoes are grown across more than 38 U.S. states, with Idaho, Washington, Wisconsin, and Maine leading the way. Together, they contribute billions to the agricultural economy each year, providing a sustainable and nutrient-dense food source for both humans and animals.