As you might notice next time you peruse the yams at your own local market, these root veggies often bear a striking resemblance to the contours of Taiwan itself.
This shapely characteristic has endowed yams with more meaning than most of us would assume. The word “Yam” in Taiwanese has an acquired colloquial meaning to refer to Taiwanese people who migrated from mainland China to the island prior to the KMT mass migrations in the 1940s.
While visiting family in Kaohsiung, on Taiwan’s west coast, we took a trip to a windy beach that boasted a vendor serving one of the most delicious versions of baked sweet potato I’ve ever tasted.
The friendly gentleman serving us took diligent pride in his time tested method and ultimately the taste and quality of his yams.
He assured us they would be perfect (backed by a money back guarantee, no less). I documented his work with an appreciation for his dedication to and enthusiasm for this particularly delicious art.
Slicing into the yam’s fragile skin gave way to the oozing sweetness of the bright yellow and ever-so-caramelized ”meat” of the potato.
It was the perfect belly-warming indulgence for a lazy late afternoon like ours.
Washed down by a coke (which I only drink for some reason when I’m traveling), the yams made for the perfect end to an otherwise perfectly uneventful day.
