Sweet potato

Scrub it, dry it and prick the skin several times with a fork. Bake at 200 °C for 45–60 minutes, until a knife slides easily into the centre; larger ones take longer.

Cut them into roughly 2 cm cubes, toss with a little oil and spread them out on a tray. Roast at 200 °C for 25–30 minutes, turning once, until browned at the edges and tender inside.

Yes. Prick a whole sweet potato all over, put it on a microwave-safe plate and cook on high for about 5 minutes, then turn it and cook in short bursts until soft; the time depends on its size and your microwave.

Keep uncooked sweet potatoes in a cool, dark, dry, well-ventilated place, not in the fridge, where the cold can affect their texture. Refrigerate cooked sweet potato in a covered container and use it within 3–4 days.

Choose one that feels firm and heavy for its size, with smooth, unbroken skin. Avoid soft patches, damp areas or cuts, which can lead to spoilage.

Its sweetness pairs well with chilli, cumin, smoked paprika, garlic and lime. Serve roasted wedges with yoghurt or tahini, or add chunks to a coconut-milk curry with chickpeas.

Often: sweet potato works well in mash, soups, chips and tray bakes, but it cooks more quickly and becomes softer and sweeter. For a firm potato salad or a crisp roast with fluffy edges, ordinary potato is usually a better fit.