Holiday away post: Our sweet potatoes love it hot, so the warmer/ hotter we become temp wise, the more these tropical plants revel in yielding bold and succulent produce for us to enjoy, just as we like them, or even to try a little walking on that 'wilder' side. We have loved them for decades from our after school elementary and high school days with Gram when they were always an added dinner treat on our plates. They've secretly cushioned many French fries craving days too with packing a whole 'lotta punch with vitamins, potassium, magnesium (a natural body relaxant), and tummy-filling dietary fiber. Sweet potatoes are always a win win in my book and being able to dig into this vibrant and flavourful root vegetable in simple and easy style makes it a carb-crush favourite of many...
'Loving this soul-enchanting ambient track from ♫ Aurai ...
Here's what you'll need (Serves 6, but will vary):
1 large organic sweet potato (rinsed and brushed clean)
1/4 cup pure olive oil
2 - 3 tablespoons sugar (granulated or brown)
Set your oven to 350 F.
Cut the tips (ends) of the sweet potato and using a small fork, make a few light pokes into the skin only.
Wrap in foil (shiny side down), place in oven and allow the sweet potato to steam for 30 - 45 minutes (3/4 of the way to full bake).
Off the heat, remove from the oven and allow to cool slightly (15 minutes).
Remove the foil and create 1/4" slices (with the skin still on). A few thicker 1/2" slices are righteously fine too.
Heat a medium-sized cast iron skillet over medium heat. Add the olive oil and allow to heat for 2 - 3 minutes.
Place the sweet potato slices (face down) into the hot oil and pan-sear for 2 minutes, checking every 1 - 2 minutes after that until they are nicely browned. Flip and repeat with the other side.
Once both sides are to your perfection, remove from the skillet and place on 2 to 3 layers of paper towel to quickly drain any excess olive oil.
Immediately sprinkle a tad of sugar on the potatoes while they are still slightly sizzling for maximum infused flavour.
Special thanks to Whole Foods Market.