Online it says holding a sweet potato between 135-170°F makes it sweeter due to amylase enzymes converting starches to sugars, but I haven't noticed a difference in sweetness. Am I doing something wrong?

I read that holding a sweet potato in the 135-170°F range makes it sweeter due to amylase activity - although the temp range seemed to vary slightly from source to source. I also read conflicting info about the temperature at which beta-amylase denatures (some sites said ~160°F while other sites said ~149°F).

I've tried holding potatoes at a 150°F internal temp and then finishing at a higher temp to soften the flesh, but didn't notice any difference in sweetness compared to setting it at a higher temp to begin with and baking for an hour or so (finishing at about 210°F internal).

I've tried with foil, without foil, using the same potato cut in half (and trying different methods with each half), using two different potatoes, different time/temp combos, holding it in the "sweet spot" temp range, and baking without holding.

Am I doing something incorrectly? Is holding at 150°F too high since one online source said beta-amylase denatures at ~149°F? Is it possible that once it hits the ideal temp range for amylase activity, the starch-to-sugar conversion occurs very quickly, so holding it in the range for a longer amount of time doesn't do anything?

Thank you to anyone who might have an idea

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