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Tapol nga Kamote

It may look like ube hopia at first glance but the "carameled" crust laden with sesame seeds gives its away as a kamote-cue. I've eaten a lot kamote cues but it was the first time for me to have tried having a purple one.
Commonly referred as tapol by the Visayans, the term describes the rich purple hue of produce mainly rice and sweet potato. On its own, the tapol nga kamote when boiled is a quick satisfaction to hunger but commonly used in ginat-an or linugaw.
These cubes of kamote aside from giving the linugaw something to bite, it gives it a purple hue. But at times, tapol can be used in something unscrupulous like using it to make ube halaya in lieu of the more expensive ube or purple yam.
But all's well that ends' well as I take another bite (with just the taste memories of it) of this tapol nga kamote made into a popular Pinoy meryenda-  kamote cue!

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