A thing of exquisite beauty is the sweet potato.

A versatile friend in the kitchen, it lends itself to a number of different cooking methods and a variety of different cuisines.

It fits, nestled amongst other vegetables, into a fiery Indian curry – or even a Thai version, rich with coconut milk.

Baked whole, it makes a quirky alternative to a jacket potato, split open and garnished with a dollop of sour cream and chives.

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