Let’s not forget the sweet potato, the quirky cousin everyone loves. It’s packed with vitamin A and has a naturally sweet, dense flesh. But here’s the trick: you must cook it at a higher temperature (around 425°F) to caramelize its sugars.
A properly roasted sweet potato gets a deep, candied flavor that’s a fantastic base for savory toppings like black beans and avocado. It’s not trying to be a Russet—it’s being its wonderful, vibrant self. And that’s a beautiful thing.
If you’re feeling adventurous, try a purple potato for a pop of color. It’s like eating a rainbow, and it tastes nutty and earthy. Life is more fun when your plate looks like a party.
