Spock, we are talking about Sweet Potato, an Ipomea, not the Irish potato. The process is about the same and would work for many vegetables that have both sugar and starch in the roots.
Len, I hear ya! My "good knives" don't get used as much 'cause I have to use them and hide them or find them in a drawer with all manner of knife-dulling implements.
I'd say plum. It has the stonefruit bark and leaves, but the fruit distribution on the tree is more like a plum, cherries having the long stems, etc. Have you tasted them, raw or cooked?