My new kick is roasted sweet potatoes.
It all started a few months ago during our regular weekly visit to the Charlotte Regional Farmer’s Market. As we wandered our way through stalls of beets, carrots, spinach, meat and eggs, a small cardboard sign caught my attention, “Sweet Potato Uglies, $5 a bucket.” While I wasn’t sure what we we could do with pounds and pounds and pounds of sweet potatoes, I felt like this steal of a deal would feed us for a few weeks, so I happily passed over a crinkled Abraham Lincoln in exchange for a grocery bag full of not the prettiest (but still very tasty) sweet potatoes.
The next few weeks were spent not only eating a lot of sweet potatoes but also playing with a lot of different ways to cook and use sweet potatoes. We baked, we roasted, we mashed, we juiced, we pureed into soup. Over the course of those weeks, roasting turned into my go-to preparation: it was easy, hands off, quick (to prepare, not necessarily oven sitting time), and delicious (I really had a chance to reign in on the best spice blend, the secret is below!).