“Tracking the Roots” - Colored Sweet Potatoes in Yunnan Plateau’s Red Soil

Speaking of sweet potatoes, they must be the warmest desserts among the snacks we’d have in our childhood. When I barely woke up, my mom would take some baked sweet potatoes from the stove and wake me up. As long as we started a fire and cooked at home, there would always be baked sweet potatoes for breakfast in the morning. Such sweet potatoes growing in the plateau’s red soil taste soft, sticky, and sweet; they’re glutinous, tender, and easy to swallow. We’ve dried some sweet potatoes in the sun, cooked steamed pork ribs and sweet potatoes with rice flour, and made sweet potato starch vermicelli and sweet potato vermicelli I like eating when I’m in Sichuan. I’m really a big fan of vermicelli, just like my grandma. She says this bowl of vermicelli is the best food I’ve ever made for the past few years!