That spilled over into week three (by then, my confidence was long gone and I swore I would make them just to prove I could follow through). I also found myself hoping they were too gross to eat so I could justify throwing them out (I know, it's wasteful - get off my back, I have a problem). And by week four the ritual remained the same, except I added a step where I questioned what the hell is wrong with me for not making these damn sweet potatoes!? Other things were getting bought and cooked left and right, but still these sweet potatoes just sat there. And I wanted to make them, except I just didn't. I felt kind of shitty about myself too...because of SWEET POTATOES. If I was more insightful, I might be able to figure out what the hell these sweet potatoes represented to me, but I'm not. They really just looked like sweet potatoes.
|month old sweet potatoes|
See how they mock you?
ROASTED SWEET POTATOES WITH LIME SYRUP AND CHIVES
Makes 4-6 servings
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 stick unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
2 tablespoons sugar
1 tablespoon fresh lime juice
1/2 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh chives
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450° F.
2. Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in a single layer in a large (15- x 10- x 1-inch) baking pan and roast, uncovered, until potatoes are tender and undersides are browned, 20 to 25 minutes total.
3. While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes.
4. Pour the syrup and lime zest over the potatoes; toss. Sprinkle with chives.
Cooks' note: Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
barely adapted from Gourmet, November 2005
|chopped sweet potatoes mixed with butter, salt and pepper|
|ready to roast|
Ideally, they would be spread in only one layer,
but I didn't feel like washing another dish.
|lime syrup, reduced|
|chopping the chives|
|pouring the lime syrup over the roasted sweet potatoes|
|sprinkling on the chives|
|ready (and delicious, I might add)|
It took me all of 20 minutes to peel/cut/chop/zest stuff to make
this recipe. I'd like to say I've learned something from this,
but clearly my college psych classes have yet to pay off.