On 5/21/2021 11:52 PM, dsi1 wrote:
> On Friday, May 21, 2021 at 2:27:22 AM UTC-10, Gary wrote:
>> On 5/20/2021 7:01 PM, Alex wrote:
>>> Sqwertz wrote:
>>>> On Tue, 18 May 2021 14:20:00 -0700 (PDT), Bryan Simmons wrote:
>>>>
>>>>> But a bunch of folks here were writing that instant mashed potatoes
>>>>> have come a long way in the past few decades, so I bought some.
>>>>> --Bryan
>>>> Which BRAND though. Some are still shitty. I bought Idahoan
>>>> because they were out of Hungry Jack last time I shopped for them.
>>>> And I spit on Idahoan <ptooey>.
>>>>
>>>> -sw
>>>
>>> Hungry Jack are my go-to.
>> Speaking of potato products, I do like those "Mini Tater Tots." They
>> have a higher ratio of crispy outer to the soft insides.
>
> I had a roasted sweet potato the other day. My understanding is that they sell these on carts in Japan. This one was sold in a cart in a store. Ha ha, that's so weird. It's roasted in a way that causes the potato to get all sugary. Beats me what the process is. The result is a very sweet potato that's covered with caramelized sugar. It's pretty wonderful stuff.
> https://photos.app.goo.gl/CAAnhHWszTPGaBvq5
>

https://thewoksoflife.com/japanese-sweet-potatoes/

https://www.allrecipes.com/recipe/28...-sweet-potato/

https://okonomikitchen.com/baked-jap...toes-yaki-imo/

Process is dead simple stuff.

STOVE TOP
Wash, wrap in foil (or leave naked) and place on a cast iron skillet
(affiliate link) covered
Cook on low heat for 60 minutes, turning them every 20 minutes
Turn heat off when you can pierce them with a chopstick and then let it
rest for 10 minutes before eating
Produces a super creamy cake-like texture much like baking it at 325 F