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

Q: 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.

A: Tips for roasting sweet potato
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Q: I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to "develop".However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?

A: What is the best way to re-serve day old meat balls?
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Q: I like to bake, fry, cook and make salads out of dark green parts of the kale. But when I get to the middle of the kale, I don't like those whiteish bright parts, just not tasty much imo.I was thinking about blending it in a smoothie but I don't have a blender yet.Any ideas how to prepare those?

A:
What can I do with the white parts of kale?
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