Bye-Bye Bounty, week 22: A new way to do sweet potatoes
This week we decided to update one of our favorite recipes for 2012. For the past couple of years, I've mentioned that I really love making sweet potato medallions.
We make them every fall and winter and eat them as pretty much a "main course" with some salad or beans, or cooked veggies on the side. And, we probably do this once a week.
Yes, that's a lot of sweet potatoes. And it's a lot of time to get a bit worn out on them. So, I updated our recipe for this year.
Honestly, I think this is my own little passive-aggressive way of dealing with my status as a "rut-loving eater." Because, after some experimentation, I now have a recipe that is very similar to one I love, but completely different. In fact, it takes the best parts of that recipe (the quick cooking time and the light seasoning) and makes it even better but including good fats and low-glycemic sweetener.
More on all that in a minute. First, last week we received white sweet potatoes, grapes, pears, mixed peppers, mixed greens and basil.
Now, you'll notice the sweet potatoes in the picture aren't white. That's because we made a batch that included both white sweet potatoes and regular sweet potatoes and totally spaced on taking a picture of the white ones. Whoops. They were totally delicious, FYI. They aren't as sweet as regular sweet potatoes, but still fantastic.
So, anyway, despite the picture being all wrong, here's the "new" recipe in all it's scrumptious glory.
Sweet and Spicy Tropical Sweet Potato Slices
2 medium sweet potatoes, skins removed and sliced into quarter-inch circles
Coconut oil (to taste)
2 tablespoons coconut palm sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 425 degrees. Meanwhile, place parchment paper on a rimmed baking sheet and put sweet potato slices on top.
With clean fingers, rub the tops of each sweet potato slice with a bit of coconut oil, just enough to make the top shiny.
Wash and dry your hands and mix together the coconut palm sugar, sea salt and black pepper in a small bowl. Sprinkle the mixture on top of the oiled sweet potatoes.
Place the sweet potatoes in the oven for 15 minutes. When the timer goes off, flip them with tongs or a metal spatula. Return them to the oven for 10 to 15 more minutes. Serve warm.
What'd we get this week? More sweet potatoes, salad turnips, greens, salad mix, butternut squash and tomatoes.