I just watched Julie & Julia. It made me remember the wonder of butter.
Oh butter. No one else can caramelize onions quite like you do. And chocolate chip cookies…we all know they’d be nothing without you, butter.
But we’ve broken up. It was for good. I’ve found a new love: the sweet potato. Sweet potatoes aren’t pasty. They’re tan (ok, orange, fine). And though they’re creamy richness reminds me of you, butter, sweet potatoes are, well, sweet!
Sweet potatoes are strong; they don’t cave into a melt-down when it’s hot outside.
They can handle the heat.
Dressed with a sticky lime syrup, I pop these babies like they’re candy.
We get to undress a lime. How scandalous!
Butter? Butter who?
(adapted from Gourmet)
serves 4-6, depending on portions, and takes a bit longer than 30 minutes.
3 or 4 medium to large sweet potatoes
2 or 3 T extra virgin olive oil
salt & pepper, to taste…a sprinkling of cayenne pepper might also be nice…
1/8 cup water
1 T sugar
1 T lime juice
1/2 t lime zest
freshly chopped chives
Preheat oven to 375˚F. Wash and lightly scrub sweet potatoes. Dry with a towel. Slice sweet potatoes into 1” disks, then cube each disk into roughly 9 pieces.
In a bowl, combine cubed sweet potatoes, evoo, and salt & pepper(s). Toss and make sure all the cubes are coated (add more oil if necessary). Spread out the sweet potatoes on a rimmed baking sheet that is lightly oiled.
Roast sweet potatoes in the oven for about 30 minutes, stirring/flipping the cubes frequently to make sure they do not burn on one side.
While sweet potatoes are in the oven, combine water, sugar, and lime juice. Here’s where I cheated: Gourmet says to bring this mixture to a boil and then simmer until it is reduced. That’s too much work for me. Instead, I microwaved the mixture for 1 minute on HIGH and then stirred until it cooled a little. Take your pick.
When sweet potatoes are done cooking, toss them in a bowl with the 2-3 tablespoons of the syrup. Sprinkle generously with lime zest and chives and serve. Enjoy 🙂