Tuesday, October 23, 2018

Sweet Potatoes and Those Wild and Crazy Kids at Bon Appetit

As Thanksgiving is coming, they seem to have turned their attention to ways to "ramp up" (surely their phrase) traditional foods by lifting them up, shaking them up, dusting them off and putting something no one ever thought of doing on the festive table.  

Amazing uses for mayo:  Cut a sweet potato or three into wedges, toss in olive oil and sea salt and roast in a single layer at 425, for 40 - 45 minutes.  When done here are their suggestions for dipping sauces:

  Mayo and lemon juice and chopped cilantro
    Mayo and sriracha and grated garlic  
       Mayo and curry powder and lemon juice  

Several  people seem to believe that a baked potato with various toppings constitute wooonderful appetizers and in extreme cases, dinner itself.  Their suggestions for using sweet potatoes instead of dinner  - 

Bake a foil-wrapped sweet potato at 425 for 60 minutes.  Crack them open and fill with - your choice - 

Chickpeas, roasted broccoli, crumbled Feta

Black beans, cheddar, scallions (aka green onions) avocado

Cooked sausage, lentils, and crème fraiche

For myself, I would make sweet potatoes as God intended them to be made - chunks out of the can, drained except for just enough "juice" to heat the potatoes with allspice, cinnamon and ginger to season it and lashings of butter to ease them down your throat.  

I snip my fingers at you, Bon Appetit.  Some dishes are classics and meant to be that way.  Classics because 95 per cent of the population likes them that way!

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