Careful, you’re sliding back towards conventional thinking a little.
The answer is yes.
Corn and potatoes are sturdy menu items.
Better off? - Could you define that?
Depends on how long you want to spend cooking and your expected outcomes. It’s up to you to decide. Meals like that are the reason i’ll use a second water bath.
Chefs have been using Bains Marie (water baths) for several centuries to effectively hold cooked items before service. No reason to stop now.
I don’t want to reveal how often or how long i’ve left SV cooked sides hot holding at a prevailing lower SV temperature while cooking a protein without noticeably detrimental results. They won’t be over done as long as you get the water temperature down promptly. Besides, it gives you time to spend with your guests before dinner and it gets dinner on the table quicker and easier.
Happy cooking and keep well.