Maybe it’s part of the current 2016 nostalgia, but I’ve been seeing a lot more sweet potato content recently.
There’s the classic orange fare, this time caramelised to crispy perfection – but in 2026, Japanese sweet potatoes (perfect for dessert) are all over my feed as well.
So, too, is the increasingly popular ube, a yam key to Filipino cuisine. It’s also sometimes called a “purple yam”, “water yam”, or “violet yam”.
But what’s the difference betw...


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