Week 20: Waiting for the Little Sweet Potato
Any day now my daughter’s life is about to change forever and she’ll be a Mother. We’re all in that expectant holding pattern where there’s lots of love, support, excitement and some anxiety as we wait for the Little Sweet Potato to arrive. The next few posts are likely going to be very short like this one, with just the recipes.
For the next few weeks, I’m cheating by posting recipes I’ve already made and photographed and then attempted to find similar recipes from my mother’s files.
Original Recipe
Carolina Yam Patties
The process:
I eat a lot of Sweet Potatoes for a couple of reasons….
1. While I love the texture of white potatoes, I stay away from them because they don’t provide enough nutrition. They are also in the nightshade family and can trigger a joint pain flare-up. Sweet potatoes proved to have the satisfying texture but no side effects.
2. Sweet potatoes have natural estrogen and offer support for menopausal (thank God I’m almost done) symptoms.
I’m sure the original recipe is yummy, sweet and crunchy, but it seems more like a dessert than a vegetable side dish. I’m also wondering if the recipe calls for true yams or actual sweet potatoes, a concept which we seem to be confused by in our country.
I didn’t even try to make the original, recipe but may do so without the added sugar.
Roasted Sweet Potato Disks
My second favorite way to eat Sweet Potatoes besides on the grill!
Ingredients:
Fresh Sweet Potatoes
Olive Oil or Melted Coconut Oil
Cumin
Optional Spices – allspice, chili powder, ginger (dry or fresh)
Sea Salt
Pepper
Directions:
Peel the sweet potatoes.
Cut slices that are between 1/4 and 1/2 inch thick.
Cover a cookie sheet with parchment paper (I use a Pampered Chef stoneware pan that does not require paper or grease).
In a small mixing bowl combine olive oil sea salt and pepper.
Brush olive oil mixture onto the sweet potatoes on both sides.
Sprinkle with Cumin and/or other spices.
Bake at 425° oven for 18 to 20 minutes, flipping them midway until they are a golden brown.
Bake time will vary depending on the thickness of your slices.
Remove from the oven and add a little more sea salt and pepper on the top.
Note:
I’ve made these using variety of complementary spices like Allspice, cardamom and chili powder. All taste delicious, but my favorite has been the cumin.
Week 20 Recipe Pick
Classic Retro Chocolate Fondue
This week’s recipe pick is a blast from my past… I really want to do a post about my mom’s chocolate fondue and I have a recipe that I use instead of chocolate fondue, but I can’t find her recipe.
Trust me it’s somewhere, but I’m trying to juggle 52 Saturdays outside of my own kitchen with the baby coming…
So just know my mom made awesome chocolate fondue and next week’s recipe is a super easy, delicious and healthy fruit and chocolate recipe 😉
By the time next week’s recipe is posted…there will be a baby!
Sorry I’ve been delinquent in posting responses but I read every single one that I find in my newsfeed! I do remember your Mom cooking real meals when friends came over to your house. It’s what we did back then, rather than ordering pizza… but your mom I remember as being a great cook. Lots of terrific memories at your home in Narragansett… a house full of strong women!! Can’t wait to hear the news…!!!
Thank you my friend…and NEVER feel a need to comment. It is so great that you do, but we all have non-digital lives to enjoy! xoxo