Black casserole roasted potatoes

When I was a child, my grandmother had her own kitchen, she grew a large area of sweet potatoes, she brought it back to the pigs, and in the autumn, she took a basket and dug it out, piled it up in a grocery store for the rest of the winter. The favorite thing is to dig a hole next to the ash in the winter fire, bury some of the potatoes and go out and play home in a few hours, and have sweet, warm potatoes. Life is rich, but the joy of childhood is missed. At home now, I'm also going to bake my children with a casserole, which is so effective that it not only compensates for abdominal blood, fights against ageing, promotes intestinal creeping, but also resists diabetes, contributes to cardiovascular function and prevents cancer. But ordinary casseroles are not allowed to bake potatoes, and I use them for dry burning. The black casserole is bright, the red lids are black, the atmosphere is heavy, the sand casserole is of great quality, and it's a brand under the Kumbo chow, but not as fine as the canoe, but it's a bar。