Thursday, June 17, 2010

Love, sweet love

Sweet potato, how I love thee. Let me count the ways. You are pretty, bright orange. You are sweet. You can be salty. You are oh so good for me - full of vitamin A and antioxidants. You taste good for lunch. You taste good for dinner. You taste good for breakfast.

Sweet potato for breakfast? Yes, ma'am.

Last night, I made a stop at the Health Food Shoppe to pick up some sweet potato fries so I could pretend there was nutritional value to my dinner of leftover sauerkraut atop a Ball Park smoked white turkey frank. The tiny shop didn't have much of a selection: Alexia Spicy Sweet Potato Fries and Alexia Sweet Potato Julienne Fries. I opted for the juliennes and headed toward the checkout. As I stood in the checkout line, I saw Jewel Yams and decided to grab one.
I hurried home, with a grumbling tummy, and quickly counted out some fries and put them in the oven. I didn't even wait for the oven to preheat. I also pierced the yam and put it in to bake.

Twenty minutes later, I was eating this:

I wish I could tell you that it tasted better than the photo shows but it wasn't. Not a huge fan of the Alexia fries - minimal seasoning. Maybe I should have left them in longer to get crispier but I was so dern hungry.

Just as I finished up dinner, I could smell the yam and knew it was ready. I pulled it out, let it cool and removed the skin. I added it to a bowl with a splash of Silk unsweetened almond milk, a half packet of Truvia and pumpkin pie spice. Mash, cover and refrigerate.

Why would I do that? Because this morning, I was able to make a parfait with Oikos honey-flavored Greek yogurt, mashed sweet potatoes and Chappaqua Crunch granola. Don't wrinkle your nose - it's delicious. The sweet potato mimics pumpkin, which is impossible to find, especially when you add the almond milk, sweetener and spices. The honey yogurt isn't overly sweet, and the granola is crunchy (unless you leave it in your lunch pail while you "swim").

I only wish I had bought more yams so I could have this tomorrow.

1 comment:

  1. I also love sweet potatoes - I make my own sweet and spicy sweet potato wedges at least once a week!