I remember in the 70’s or early 80’s, my cousin started experimenting growing purple sweet potatoes. We were shocked the first time he sent us some.
In Hawaii, we have Okinawan sweet potato, that I just learned aren’t a potato, but from the morning glory family. https://www.downtoearth.org/health/nutrition/okinawan-sweet-potato-purple-powerhouse-nutrition
They’re firmer and sweeter than Satsuma sweet potato.
I’m almost certain that’s correct.
My favorite way to have sweet potatoes, while we’re swapping (some excellent!) suggestions, was taught to me by my late Other Shoe which is to bake them, lower/slower and longer than standard Russet potatoes until the holes poked in start oozing sweet juice, then dress with butter, cheese, and … barbecue sauce.
The sweet tanginess pairs really well with the soft, sweet flesh of the potato.