Sweet potato

Heat the oven to 200 °C. Scrub and prick the sweet potato, then bake it on a tray for about 45–60 minutes, until a knife slides easily into the centre.

Yes. Prick it all over, microwave on high for 5 minutes, turn it over and cook for another 2–5 minutes; let it stand for a few minutes before cutting, as the centre stays very hot.

No. The skin is edible: scrub it well and leave it on for roasting wedges or baking whole. For a smooth soup or mash, peel it before cooking.

Keep them in a cool, dark, dry place with some airflow, rather than in the fridge or a sealed plastic bag. Use them within a week or two, and discard any that are soft, mouldy or leaking.

Its sweetness works well with chilli, cumin, smoked paprika, lime and sharp cheeses. Try it in a curry, soup, roasted traybake or as the topping for a shepherd’s pie.

Often, but expect a sweeter flavour and softer texture, so it may not hold its shape as well in a salad or stew. Per 100 g, sweet potato has 119 kcal and potato 85 kcal.

Despite the name, they are not close botanical relatives: sweet potato is a root, while the potato is a tuber. Their similar names reflect how they are used in cooking, not that they come from the same plant family.