Speaking of sweet potatoes, I've discovered that they turn out best when roasted at 425 for 30 minutes, then 325 for another half hour or so. They caramelize, turn into a custardy, caramel flavored desert.

I discovered this as I was roasting them every time I roasted a chicken and used that pattern (only the lower-temp timing wasn't a timer but a temperature probe in the chicken).

I've gotten similar results with sweet potatoes by microwaving them for about 4 minutes, then 325 in a toaster oven until soft.