The sweet potato above has, as you can see, purple skin. Would it be incorrect to think that the flesh might also be purple? Well, as it turned out, it was a mistake to think so. Because you skin the potato and find it's not purple.
When I made kuih keria for the October Daring Bakers challenge, I used local sweet potato. The skin was brown, but the flesh was orange and I got the much desired orange-coloured doughnuts.
The ones above are touted as Japanese sweet potatoes, but after reading up on the variety, it made me think that the ones I had bought might have been mislabelled.
But then, colour no longer remains a concern when you cook the vegetable and end up with a dish – like the one below – that reminds you of the wonder of nature, and all is good in the world again.
|Baked sweet potato with za'atar and chilli|
ZA'ATAR2 tablespoons sumac
1 tablespoon dried thyme
1 tablespoon toasted sesame seeds
1 teaspoon paprika
- Mix all the ingredients together and store in an air-tight jar in the refrigerator. Use within 2 weeks.
* In the next issue of The Thymes, which coincides with the publication of Don't Call Me Chef in The Star on Dec 6 – the theme is the tiffin lunch – I'll be posting on a dish made with sweet potato that can be toted to the office/school.