Taiwanese Spuds

Posted in Baked Goods, Chinese on April 30th, 2007 by mei| | .

sweet_potato2.jpgsweet_potato.jpgI crave sweet potatoes or 地瓜 especially in the winter when they come out of the huge ceramic wells, where they are usually roasted, piping hot. You can get sweet potatoes with either yellow, red or purple flesh - my personal favorite being the former. I find that the yellow ones are sweeter and more fragrant than the other two. As much as I’ve often been told that eating food with robust and varied colors are good for you I just don’t normally fancy root veggies that look like they’ve been dyed in Kool-Aid. Anyhow, the yellow ones are chock-full of wholesome goodness and they make for wonderful mini-meals on the go. They keep really well in the fridge - just pop them in a pre-heated oven to re-heat… Just thinking about the sugars carmelizing under these paper thin sweet potato skin gets me all…hot.

Whole baked sweet potatoes are the way to go in my opinion but they are also quite nice in rice congee (you can usually find them at the 24 hour congee/breakfast places on Fushing South) or as Taiwanese style thick french fries. You can get the latter at any night market “fried chicken nugget” (鹹酥雞） stall.

I get my baked sweet potatoes from this old man in the Tunghua fresh market but try out this specialty store by Jinshan and Hoping:

Big Baked Sweet Potato 大蕃薯炭烤地瓜
No. 190, Jinshan South Road, Section 2
02 2341 2389
金山南路2段190號

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