Sweet potatoes a superfood. Rich in betacarotene and vitamins C, A and B6, they really pack a nutritional punch. And they’re absolutely delicious. I got 6 in this week’s local/organic produce bag and did what I always do with sweet potatoes—scrubed ’em, pricked ’em a few times, then in the oven at 425F for about an hour (or until a knife easily glides in). So simple. (Note: I put them on some foil on a cookie sheet so there’s no messy to clean up).
The difference this time was in the toppings. Gwyneth Paltrow’s cookbook It’s All Good was my source of inspiration. She suggests mashing them with Chinese five spice or, the one I went for, a spoonful (or three!) of plain goat’s milk yoghurt and pickled jalapeños on top. I did not have pickled jalapeños (I’d never heard of these), so just used the plain Jane ones I did have. Wow. Was it every good! The zing of the jalapeños was the cherry on top. And now I have 5 more potatoes in the freezer for the coming weeks. Think I may try the Chinese five spice just out of curiosity next time. But then back to the yoghurt and jalapeños-it was heaven!