Southwest Coast National Scenic Area

Tuboshu Charcoal Baked Sweet Potato is made by washing the sweet potatoes first, and is set aside for a week to allow them to dehydrate. Each sweet potato is checked again when being used. The head and tail are cut off and placed in the oven to bake until fully cooked, and then removed from the oven. When a customer orders the dish, the picked sweet potato is weighed and bagged for takeaway. Sweet potato must be dehydrated so that it does not taste too watery after being baked, but chewy and sweet instead. The charcoal fire uses longan wood that has a particular fragrance. Also the fire is milder and moisture will not dry out too fast.
Honeyed sweet potato is made by picking smaller sweet potatoes, peeled and cut into strips for later use. Bring a little water in a pot to a boil, and then add in pure malt and a little yellow water to boil. Pour in the sweet potato strips and simmer on low heat for 1 hour. Turn off the heat and set aside. When a customer orders the dish, the sweet potato is fished up and drained, weighed, and bagged for takeaway.