Wei-Chuan Sweet Potato Bun

These Wei-Chuan Sweet Potato Buns came from Kam Man, frozen. The Wei-Chuan buns generally have a good ratio of bun to filling. The sweet potato filling is just OK. The sweet potato flavor is there, but it's not very strong. It's just a little bland. At least it's not overly sweet, I guess.

Score: 3/5 - These are inoffensive and pleasant buns, but I just am not that excited about them.

An Update on Cooking Frozen Sweet Potato Pies

So, this isn't a full on re-review, but after some experimentation, I've decided that pan-frying is the way to go with these sweet potato-stuffed pancakes. (And truly, all frozen pancakes.) Fried with a little bit of peanut oil or whatever you have on hand, these end up fully cooked and crispy, but also still fork-edge-cuttable. So, add these to your frying medley.

Ponto Frozen Sweet Potato Pies

These frozen sweet potato pies are pretty good. I tend to bake them in the oven until crispy the flaky pastry crust gets a little brown. It's not super buttery, but it ends up crispy so I don't think I have to pan fry them or anything. I think I would like the crust a little softer and fluffier. The filling is definitely mashed sweet potato, and extends pretty far toward the edges, so all bites have that flavor. The filling is dry enough and spread thinly enough that it doesn't bleed out or make the layers separate, and I like that. It's pretty good plain, but also does well with sauces. Again, frozen from our local Kam Man.

Score: 4/5 - Good sweet potato flavor, pastry just OK. The crust sticks to the cooking surface no matter what and is messy to eat too.