Winter in Taiwan welcomes the baked sweet potato vendors. Stationed at busy street corners with their portable concrete kilns, these tandoori-like ovens bake up some of cold-weather’s best treats. Just imagine munching on one of these perfectly cooked delicacies as you continue your shopping in the market area. They have almost a creamy consistency and can actually be fairly duplicated in your own oven. You will like them so well, you may even find yourselves eating the skin.
All you need are red sweet potatoes
Preheat oven to 425 degrees F. Scrub potatoes well. Line a cookie sheet with foil. Prick skin a couple of times. No need to oil skin.
Place the potatoes on middle rack with the cookie sheet underneath to catch drippings. Bake for 45 minutes for a 2-3 inch diameter potato; 60 minutes for a 4 inch and a little longer for really large potatoes. Let the sweet potatoes sit in the oven for at least 30 minutes but up to an hour. These should ooze a caramel stickiness. Serve hot.