Root Up a New Dessert

Taro—the starchy tuber native to india and Southeast Asia—can be prepared many ways. Like potatoes, the taro root is most commonly mashed, deep-fried, or sometimes baked into chips. But while the lilac-hued root vegetable is certainly an enjoyable and welcome component of savory dishes, it is also often incorporated into sweets. We looked around and found a few worth trying.