Thursday, January 26, 2012

The Road to Hell Is Paved With Good Intentions... and Don't You Forget It!

One of the dinners that we like here at home is a big slice of ham and a baked sweet potato. Richie, during an unnanounced raid on the supermarket, brought home the ham slice. Forgetting to get a sweet potato.

At that same moment, Bon Appetit arrived and I came across a recipe that sounded good. All I needed was the sweet potato.

2 large white sweet potatoes - I bought a "regular" one as I have never seen a white sweet potato in my entire life. But I did see a white beet once, at Melvyn's, Palm Springs
1/2 cup mirin (sweet Japanese rice wine)
2 T honey
1 T distilled white vinegar
2 teas. corn oil
2 T sweet butter

Pre-heat the oven to 450. Put an oven-proof pan in to heat up. Poke holes in the potatoes and either nuke'em in the microwave or bake them. While that's going on, whisk the mirin, honey, vinegar together in a bowl big enough to hold the peeled, sliced sweet potatoes. Cut them in 1 - 1 1/2 rounds and toss the rounds in the sauce.

Carefully take the very hot pan out of the oven, and lay out the sweet potato rounds. Put in the leftover sauce. Bake for 15 - 20 minutes until the sauce has carmalized and flip them over and cook another 5 to 7 minutes.

Put the roasted potatoes in a serving dish, add 2 T water to the now-empty pan and scrape up the burned bits. Add the butter and swirl it and pour this sauce over the sweet potatoes.

"How was it?" you ask? Damned if I know -- I misread "sweet Japanese rice wine" and thought the recipe called for regular Chinese rice wine VINEGARD.

So we had baked sweet potatoes after all ...

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