For which culinary preparations is Boniato exceptionally suited due to its starchier nature?

Incorporation into baked goods or cutting into sturdy fries

The inherent dryness and higher starch content of Boniato lend it specific advantages in the kitchen that the moister, sweeter orange sweet potato does not offer. Because it holds its structure better and does not rely on high sugar content for texture, it performs exceptionally well in preparations where structural integrity is paramount. This makes it an ideal candidate for being cut into sturdy fries that resist collapsing or for incorporation into baked goods where the structure of the root vegetable needs to remain defined rather than dissolving into mush. Its inherent lack of excessive natural sugar also prevents the quick burning that can occur when baking or frying high-sugar vegetables.