Given the background description of some cooking related query, summarize the question into a title

Example Input: Does anyone have any tips for roasting sweet potatoes? Since - seems to me - they cook and break down much faster than normal potatoes I skipped the parboiling stage and just stuck them (peeled) in the oven to roast for 45-60 minutes.However they still came out a somewhat soft and squidgy result. Roast for shorter time or some other methodology?I suppose I am looking for a crisp texture something like a normal roast potato but keeping the orange colour and distinctive sweet taste of the sweet potato itself.
Example Output: Tips for roasting sweet potato

Example Input: I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.Is there a particular chili powder that is Korean? Can I simply use cayenne pepper or crushed red pepper flakes?
Example Output: How does Korean chili powder differ from "US" chili powder?

Example Input: Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this instruction but don't completely understand why. What harm could be done if I cut through the meat, just a little? What exactly should I avoid?
Example Output:
Why not to cut into the meat when scoring duck breasts?