Sweet potatoes have been touted as a super food by health magazines, nutritionists, Dr. Oz and, probably, sweet potato farmers. I love to buy them and walk a little taller knowing they’re gracing my grocery cart.
Unfortunately sometimes days (or weeks!) later I find them sitting in the bottom of my vegetable bin like the last one chosen in a game of “keep away”. When their feelings are hurt their bruises surface and I’m even less likely to choose them over the perky Yukon gold potatoes calling “pick me” for a side dish to cozy up to a tender pork chop.
I’m trying to favor them more often by playing with a variety of cooking options that go together quickly and still enlist a “wow” from my guy Ken, the handsome chubby hubby I’ve been with for nearly 37 years.
So how’s this for quick? A recipe with four ingredients that goes from wallflower to wonderful in less than 20 minutes.
And there are two more options at the end of the post so you can fool your family into thinking it’s a whole new recipe by changing one ingredient!
2 sweet potatoes, peeled and cut into big chunks
2 TBS honey
2 tsp cinnamon
1/4 cup roasted pecans (I keep a baggie of roasted pecans and one of walnuts ready in my fridge.)
Put the sweet potatoes in a medium sized pot, cover them with water and bring them to a boil.
Boil potatoes about 10 minutes or until just about soft…not mushy.
Drain the potatoes and put them into a microwave safe bowl.
Sprinkle on cinnamon, honey and pecans.
Cover and microwave for a minute or two.
Note: You can make these ahead and then just quickly heat up when everyone drags themselves to the table.
For variation, use 2 TBS of frozen concentrated orange juice instead of the honey.
OK, yes, if your kids need marshmallows, add a few before you pop them in the microwave, instead of honey.