Given the choice between potatoes and sweet potatoes, I'd pick potatoes anytime. My parents used to put chopped up pieces of orange sweet potatoes into their rice gruel. I don't doubt it was nutritious but it just didn't excite me. Until I discovered glazed Japanese sweet potatoes. Done well, these beautiful morsels had a slight crust on the outside which gives way to a soft inside. I have two versions of this and the difference is only in the sauce you toss the sweet potatoes in at the end.
For both versions you need 1 big or 2 medium sized Japanese sweet potatoes, oil, and black sesame seeds.
Glaze for version 1: Taste like apples.
1 T sugar
1 T lemon juice
salt to taste
Glaze for version 2: Savory sweet.
1 T sugar
1 T mirin
1 t soy sauce
Wash the sweet potatoes. Pat dry. Wrap in aluminum foil and bake in 350-400°F for 40 minutes. Cool. Chop into bite sized pieces.
Heat oil in pan. Toss the sweet potato pieces until slightly browned and crisp outside. Pour the sauce for glaze. Toss quickly coating all pieces. Add the black sesame seeds. Remove from heat and serve.