When cooked, jicama takes on a delightful transformation in flavour and texture. While raw jicama is crisp and slightly sweet with a refreshing, water chestnut-like crunch, cooking it softens the texture while preserving a mild, subtly nutty flavour. When baked or roasted, jicama fries develop a satisfying crispiness on the outside while remaining tender inside. The flavour is delicate and neutral, making it an excellent canvas for seasoning and spices, and it absorbs the flavours of whatever you pair it with, whether it's smoky paprika, garlic, or herbs. This makes jicama a versatile and delicious alternative to traditional starchy vegetables.