On Sunday, May 23, 2021 at 8:58:47 AM UTC-10, wolfy's new skateboard wrote:
> 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

I'm investigating the process. For one thing, you need a very specific potato. This isn't a regular sweet potato.