Sweet potatoes

Much of the sweet potato’s charm lies in its ability to take and carry such
a wide variety of flavours from almost any world cuisine. The beta-carotene-rich orange flesh roasts like a dream, the natural sugars turning
caramelised and crisp at the edges. Alternatively, mash, bake, fry, braise or steam or, if the skin is in good nick, simply scrub and bake or roast in
their jackets for extra fibre.