Finally we are starting to see root vegetables starting to come in to our farmer’s market. Yesterday we bought sweet potatoes, rutabagas, cavolo greens, kohlrabi, broccoli greens, and a huge pile of citrus: a ponderosa lemon, several different kinds of oranges, tangerines and a few grapefruit. Candied peel, here I come!
We eat a lot of sweet potatoes, as I’m sure you have noticed. The Husband doesn’t eat white potatoes any more due to their adverse affect on his blood sugar, so we have learned a lot of ways to eat sweet potatoes instead. One of our favorites is oven fries. Sweet potatoes make the best oven fries, I think they’re better than white potatoes. Simply scrub your sweet potatoes well and cut into thick wedges. Toss them in a good glug of olive oil and a good amount of seasoning and spread them in a single layer on a sheet pan, then pop them into a 425 oven. When they’re well-browned and crispy on the outside and soft in the middle, they’re done! Some of the seasonings we really love:
Jamaican jerk seasoning
Zatarain’s creole seasoning
Patak’s tikka paste
Patak’s mild curry paste
Fresh Market’s “Anything Goes” spice mixture
Kansas City steak seasoning
Plain old sea salt & freshly-cracked pepper
We also bake them very simply- the best way to keep them nice and moist is to scrub them well and wrap in aluminum foil before popping in the oven. I much prefer the fragrance and moist texture of a baked sweet potato to the dry starchy texture of a regular baked potato. Fresh sweet potatoes are incredibly sweet, they don’t need any extra sugar or honey, just a little pat of butter and a little sprinkle of salt or cinnamon. Simple and wonderful!