Okay, okay, I'm a potato convert. Well, sweet potatoes anyway. I enjoyed them enough to wonder if maybe I've been wrong about claiming that mashed potatoes feel like they're choking me all these years. That said, I don't really think I'll expand to trying to like potatoes. Sweet potatoes are chock full of beta-cartotene, vitamin C and B6 and dietary fiber. As far as I'm concerned regular potatoes are just another ordinary run of the mill starch. And I already like sweet potatoes now, so it seems silly to mess with a good thing.
Oddly the one form I didn't really enjoy as much with the sweet potato was the sweet version. I know it is often pied or mixed with brown sugar or marshmallows, but that seemed a little much to me. Then again, I wonder if maybe I'm not being a little unfair to the sugary method because I didn't really have the ingredients to make it properly (ie marshmallows, brown sugar, pie fixings) so instead I just sprinkled on some cinnamon and white sugar (one of the pre-mixed things you can buy for making cinnamon toast) and hoped for the best. Once I get set up for actual baking, I may have to give it another go.
Another thing I'm saving for later that I thought looked good was a recipe for sweet potato coconut soup. As soon as I get a blender, I will be enjoying such festive summer soups with relish!
But enough on the negative and the things I was unable to accomplish in my limited cooking space! I made some delectable sweet potato fries that were well received thanks to the valuable donation of a friend with a full size oven and an apartment with a nice roof for sweet potato fry eating. We made one batch simply with a little kosher salt, but after those turned out so well, we thought we'd mix things up with the second batch with the addition of spices. He had curry and cumin (and an assortment of spices that didn't seem to lend themselves to sweet potatoes as well). The curry were delicious and the cumin were decent, but not quite as good. Considering the ease of this particular snack food, I could definitely see doing this in the future. I should also add, that I didn't really fry them because I hate frying things. Instead, I tossed them with olive oil and threw them in the oven for a while. They were perhaps not quite as crisp, but overall still delicious and perhaps slightly more healthful.
The other delicious find of this week was some sweet potato ravioli at an Italian grocery store. I'd been contemplating trying a sweet potato gnocchi, but really why go through all that trouble when you can just buy delicious pasta. I'm not sure about the availability of sweet potato ravioli just anywhere because I for one had never seen it before, but should you in your travels ever come across some--my recommendation is that its quite worth your time. In fact, I have a whole box of them, and right now I'm wondering if its too early in the day to fire up the hot plate and start some cooking.
So yes, to sum up: well done sweet potatoes! Its nice to find that beta-carotene is available to the masses in a delicious vegetable and that those snotty carrots don't have some sort of dominion over it.
Next week: radishes!