One of my favorite book passages comes from Anne Lamott’s Traveling Mercies:
“She smells him behind his ears, where he most smells like sweet unwashed new potatoes. This is in fact what I think God may smell like, a young child’s slightly dirty neck.”
If you’ve ever smelled behind a baby’s ears (or a boyfriend’s ears) you probably know what she’s talking about… although I might say God smells more like unwashed new sweet potatoes.
Science has made these root vegetables even more beautiful to me: we know that they are full of fiber, beta-carotene, vitamins, minerals, and more.
I am amazed that I can turn these lumpy, dirty, beautiful roots into food that actually tastes good… here are two of my recent sweet potato projects:
Stuffed Sweet Potatoes
(I like recipes with 3 or fewer steps… hope you don’t mind?)
- Bake sweet potatoes in oven until soft (could always microwave if really hungry and/or feeling impatient)
- Stuff with leftovers (I used leftover rice and beans I had in the fridge but there are infinite possibilities for stuffing! Refried beans, salsa, veggies, etc)
- Sprinkle some cheese on top and bake a few minutes longer until stuffing has heated up.
Sweet Potato Rosemary Chips
Inspired by Gena’s amazing recent Yukon potato post (thank you thank you!):
- Slice sweet potatoes and toss in bowl with olive oil and some sea salt (I added cinnamon too – so good).
- Spread on tray and sprinkle with rosemary.
- Bake (~400 degrees for ~20 minutes).
Please tell me… how do you do your sweet potatoes?!