5 November 2014

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Spring, summer, autumn or winter, you can find roasted sweet potato just about any time of the year.
In China that is ; ) You’ll see street vendors selling their sweet potato snacks on just about every corner. They’ll roast it in simple barrel ovens and display it on top. You pick the one that tickles your fancy and they’ll weigh it and charge you accordingly. It was quite often my quick “healthy” bite on the road. It doesn’t take a genius to roast a potato and it’s not rocket science to make this dip either. But I’ll promise you it’s delish!

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2 sweet potatoes
1 cm knob of peeled ginger
2 tbsp light soy sauce
1 tsp vinegar

get link Directions
Clean the dirt of the sweet potatoes. I give them a gentle wash, no soap!
Place on a baking tray and pop it in the oven at 180 C.
Bake for about 45 min, or until the potatoes are cooked through and nice and caramelized. While your potatoes are in the oven get your dip ready.
All you need to do is grate your ginger and mix together with the soy and vinegar. Start dipping!

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