not all who wander are lost.

Friday, November 11, 2011

Worlds Largest Sweet Potatoes

Moms garden has slowed down significantly...but we still are getting a medley of greens (romaine, boston, escarole, etc.). We THOUGHT that the sweet potatoes were done. She had gone out a few times and stuck her hand in the ground, but couldn't find them...because apparently, they were there. Her and Dad went out to gaze at the garden and get him some exercise, and Dad insisted she check again for the sweet potatoes. Well, goddamn. No wonder she couldn't find any sweet potatoes, she probably thought that she had encountered a small boulder! The potatoes are HUGE, one is literally the size of a year old baby and weighs about 10 pounds. We thought that due to the size they would have lost their flavor or then something along those lines, but nope -- they are delicious! Bring on the sweet potato soup, sweet potato pie, roasted sweet potatoes, and sweet potato juice ( can run these through your juicer and they are DELICIOUS). Sweet potatoes for ALL my friends....

I have discovered that CUMIN tastes ammmmaaaazing on sweet potatoes, so here is an interesting take on them roasted, I PROMISE that you will love it:

Cumin Smashed Sweet Potatoes:

  • Sweet potato, peeled and cubed
  • Onion
  • Fresh garlic
  • Fresh cilantro
  • Butter
  • Salt
  • Cumin
Lots of cubed sweet potato goes into a baking pan. Dice up 1/4 of an onion and one garlic clove and add to the pan. Drizzle with olive oil, salt and a touch of cumin. Roast until soft (I usually roast veggies on 350). Take em out when they are soft and hot, and add some butter to the mixture...if you want them creamier you may have to add a touch of milk (but this is totally optional). Add in a big handful of fresh cilantro, add in another large tablespoon full of cumin. Add salt to taste. ENJOY.

And here's one that I have posted in the past, a Roasted Root Wrap that was first made for me in Cardiff by my friend Nicole:

Recipe for Nicoles ROASTED ROOT WRAP:

1 large sweet potato
1 large beet
1 medium sized red potato
1 small yellow onion
6 cloves of garlic
olive oil
whole wheat wraps
arugula {or spinach}
bragg's liquid aminos (or soy sauce)
salt + pepper

Preheat oven to 400 degrees. Peel and dice sweet potato and beet. Dice red potato + onion. Throw all diced veggies and 6 cloves of garlic into a pan, drizzle with olive oil and sprinkle with salt, pepper, and a good shaking of rosemary + thyme. Cover pan with tin foil. Bake for about 40minutes. Take a whole wheat wrapper and spread about a tablespoon of tahini onto it. Throw on a tiny handful of peppery Arugula. Pick a clove or two of roasted garlic out of the pan and spread it onto the wrap. Scoop a decent amount of your roasted roots into the wrapper and then drizzle with Bragg's Liquid Aminos. Wrap up and enjoyyyyy. This will make enough for 4 people.

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