Sunday, February 24, 2013

Sweet Potato Love II

I'll admit it--I'm horrible at following exact directions. The first time I noticed, was way back in high school during Home Economics. I did fine when it came to sewing the apron and the drawstring bag, but when it was time to use an honest to goodness pattern to create a skirt with all of the tabs, darts, pleats, seams to clip and press and those dots that needed to be marked and carefully lined up I created something grade-able but nothing I ever wanted to wear. At least not where anyone could see me. I think that's why I nearly gave up on sweet potato hashbrowns.

The first time I made the two recipes I shared here, the experience was tasty and worth putting on the rotating weekend breakfast roster. Alas, the next time I made them for breakfast is when I learned--following their directions exactly was the only way to recreate that tasty experience. So this morning I decided to try my own version. One that made sense for me and I could easily remember.

  • I preheated the oven to 425 degrees. Then diced (1/2" - 1") two medium sweet potatoes/yams, dropped them into a gallon storage bag with a tablespoon of water and microwaved them, using the auto baked potato button on the less cooked setting. Without that option, I would microwave them on high for approximately 4-5 minutes or until they've just begun to get tender. 
  • When done cooking, I poked a hole in the bottom of the bag to drain the water and scattered the diced potatoes onto a SilPat covered cookie sheet drizzled with olive oil, several small pinches of rosemary, a dash of ginger, salt and pepper. 
  • And then used a spatula or turner to toss well.
  • Placed the cookie sheet into the preheated oven for ten to twelve minutes.
  • Remove, carefully toss again and continue cooking for another ten to twelve minutes.
  • At the end, I put them under the broiler for a minute or two to get little more browning.
  • Serve (hopefully with a lovely cheese omelet with bacon and raspberry jam slathered toast on the side) and enjoy! 

Friday, February 8, 2013