The eventual goal is sour sweet potatoes. Yet, the white yams at the market lured me to try our initial tests with these sweet tubers. While yams and sweet potatoes are not as close biologically as marketers would have us believe, the ivory yams which we stumbled across provided a great starting point for our planned evolution. These are noodles in a visual sense. We cut sheets of the yam and seasoned them with maple vinegar. We layered the sheets and then vacuum sealed them and cooked the sheets at 83 degrees Celsius for thirty minutes. When the sheets were cooked we cooled them down and cut them into one centimeter thick ribbons or noodles.
These sour yams have an a slight bite to them, with the tang of a pickle married to the richness of the tuber. Eventually we will be making these noodles with sweet potatoes seasoned with pear vinegar and pear syrup. For now, these first trials produced terrific results.