Neither potato nor humble
I’ve become quite a fan of sweet potatoes in the last year or so but my use of them hasn’t tended to the adventurous. Most often I’ll use a sweet potato to make wedges as an accompaniment to a cheese topped baked mushroom; the sweetness of the sweet potato providing a delicious contrast to the goats’ cheese I typically top my mushroom with. Simpler still, I’ll occasionally bake a sweet potato and serve it with salad and grated cheese. Basically, I use sweet potatoes as a replacement for the humble spud when I want to make an easy meal slightly more indulgent.
Spicing it up
After a brief flirtation with Spring, the weather has turned grey, blustery and slightly chill again; I felt the need to cook something colourful, warm and exotic to combat the great greyness. Turning to Madhur Jaffrey’s World Vegetarian for inspiration I was drawn to a recipe for Sweet potatoes with sultanas and cinnamon. Once I’d chopped the sweet potatoes, which seemed particularly hard, this was ever so easy to cook, not a dish to turn your back on but not one which requires the cook to be juggling multiple tasks at once. In a possible deviation from the recipe I opted for red onion instead of white, I tend to assume white is called for if it’s not specified, the richness of colour from the onion and the sweet potato was a feast for the eye. The combination of ginger and cinnamon made this both exotic and comforting and I would happily have eaten double portions. It’s suggested to serve this with dark greens and cavolo nero would be perfect with it but this time round I served it with buttered spelt bread and a handful of almonds, I’d happily eat it with the same accompaniments again.
This is getting 5 out of 5 for ease of cooking and for taste!