As for sweet potatoes, I like them fried or roasted with onions and cumin, or made into a casserole with mashed apricots and sour cream, or as french fries. I really don't get the American tendency to add sugar/honey/maple syrup to an already sweet vegetable.
Turnips (swedes) benefit from being frosted before they are harvested. Then they should be boiled and mashed with good "floury" potatoes butter, and a good quantity of black pepper. Not an exciting dish, but a good accompaniment for roast meat or, of course, haggis.
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