Hmm… These boiled camote has been sitting here for 12 hours now. It is a violet variety but only superficial. I mean, only the part beneath the thin skin is violet. The rest is dirty white. It is not tasty either. Perhaps the reason why it is still here.
I never wanted it go to waste. I did something that we usually do in the fast. Make it sweeter by adding sugar and some milk in case available.
I peeled them all. Added some sugar. Mashed camote and mixed thoroughly. It is now sweeter. However, my kids never want it still because what they know that I was eating bland camote. Telling them sugar was already added was not convincing.
Side Note: Camote skin is perfectly edible. Nobody wants it because it makes the flavor awkward. Raw together with skin is edible too. The crunchy texture compensates for the lack of flavor. However, only few eat it raw. I guess they only do it for survival cases as I seen on movies.
While eating …
It closely resemble the looks and texture of ice cream. I think adding enough of any liquid milk ( condense, evaporated or fresh). The freezing will be able to turn it to delicious ice cream. A bit more water, packing in sleek ice bag, then freezing will make ice candy instead. We became too excited and added to much water and ended up with camote juice for sharing with family and peers.
I planned on adding powdered milk. It was not available at the moment. I thought of adding generous amount and make a camote flavored polvoron.
Camote, ube and cassava have similar texture when boiled. Does it mean they can all be processed into haleya. I need to find it out. Good tasting chips could be made out of cassava and camote but I have never tested it using ube.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.