My relationship to cooking changed a lot over the last year. I am decidedly less interested in projects and more interested in quick routes to dinner. Basically, I am a mom blogger now.*
Samin Nosrat wrote about the sweet potatoes pictured above in the Times, but the recipe is from Carla Lalli Music’s beautiful cookbook, Where Cooking Begins. For most of my adult life I avoided sweet potatoes because they were, well, sweet. And too often people would play that up with brown sugar, or most horrifyingly, marshmallows. At some point along the way I just decided I didn’t like them. But recently I have learned that really I love them, I just need to fight against their natural tendencies (this is a bad lesson for life maybe?!). So I have been cooking them a lot, and am excited about this newly blossoming relationship. Mostly they have been diced and tossed with olive oil, paprika, garlic powder, and lots of salt, thrown on a roasting tin and baked hot. A batch made on Sunday will find its way into quesadillas, and rice bowls throughout the week. read more+++