by Karen/NoCA » Mon Apr 29, 2024 11:59 am
Every Spring I look forward to the Japanese sweet potatoes in our neighborhood grocery store. Two weeks ago, I picked up two and was anxious to cook them. Usually, I bake them but this time I decided to roast them. I was shocked when I tried to cut into them and could not get the knife into the potato. I had to grab a cleaver and made a slit, and then had to bang the potato on the cutting board to get it open. Cutting into chunks was difficult. After roasting, they had a bit of a woody texture. They tasted good but not excellent like I was used to. I suspect they are last year's spuds. What do you think?
