All Hail the Sweet Potato!

With all of the Thanksgiving-themed lists of pie recipes, variations of green bean casserole, and turkey tips/methods/instructions/hotlines(!) we’re bombarded with this time of year, I was thrilled to see Mark Bittman, with his front-and-center positioning in the world of food blogging, writing about the humble, beloved, and often overlooked: sweet potato! And published the day before Thanksgiving, no less!

I will sing the praises of the sweet potato every chance I get. You’d be hard-pressed to find a vegetable bursting with more nutrients, that can be prepared in so many different ways, from breakfast to dinner to dessert, and from sweet to savory to spicy. And for CHEAP.  Take a look at what Mark has to say about them here– and try a departure from their traditional baked or casserole preparations.

Since I’m not technically posting a recipe, I’ll link back to a few from the a!g archives:

I’ll also type the word LOVE. Love, love, love. I love them, and they love me back.

From the Mark Bittman piece- simple, glorious sweet potatoes:

All hail!

Roasted Brown Sugar Sweet Potatoes with Coarse Salt and Nutmeg (v, gf)

If you have read my other posts, it’s no big secret that I adore sweet potatoes. With undying, eat-them-two-to-three-times-a-week adoration. They’re incredibly nutritious, they’re versatile, they’re filling, and they’re beyond delectable. Craveable, even… which leads me to this post.

snack ti-yme

I had NEVER TRIED sweet potatoes (say whaaaa!!!???) until I met my husband. My mother-in-law, Jane Ann, makes them in holiday casseroles and as dinner sides all the time and she opened my sad, beta carotene-deficient eyes to the wonderful vegetable. My life is now divided into time BSP and ASP.

These days, when I want a sweet and salty, deeply flavorful snack that is still going to do something good for my body, I make these. If you can wait about an hour to snack, I swear: give these a shot and they will kill any craving you have. They have all the warm, homey trappings of comfort food, and they won’t break the calorie bank. From the bottom of my orange, starchy little heart, here are:



  • 1-2 large sweet potatoes, cut into 1/4-1/2 inch cubes (at least 1 pound)
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • a few shakes of cinnamon (1/4 tsp or so)
  • freshly grated nutmeg (same- 1/4 tsp or so)
  • a large pinch of kosher salt (about 1/2 tsp) Read More