Crispy sweet potato rolls. They are called kabóy, although I have no idea if the snack is traditional; a cursory Google query suggests otherwise. If you ask me, it sounds like the kind of recipe found on the back of a can of condensed milk, and the first time I had it, many moons ago when a niece made a batch, I found the shift in texture jarring — crispy wrapper yielding to mush (very sweet, at that, courtesy of aforementioned milk). I was, in a word, unimpressed.
The batch pictured here was made by my friend Brenda and more sensibly sweetened, with (ground?) peanuts ostensibly mixed in, even if I could not detect it. Still, I found it hard to get over the filling reminding me of pap. In the end, I just had to accept that this snack simply does not do anything for me. Ma, on the other hand, had four sticks.
If I were to have my take on kaboy filling — and I’m not saying I intend to — I will start by mincing the sweet potato to give the filling more heft (sweet potato is creamy enough on its own). As for the peanuts, maybe chopped. Maybe some rice crisps into the mix as well to give it a contrasting crunch, something airy. And a touch of cinnamon — just a hint, really (Pa hates it). Doesn’t that sound better? No? That’s all right; if I can wrap rolls half as decently as Brenda does, I’d rather make mine with vegetables, anyway.
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