Let’s hop in the way-back machine. Where are we going? How about back to a time when I blogged about the food that I cooked and took pictures of actual dishes. Remember that? Me too.
I’ve been doing a lot of writing for other projects lately, especially my coaching events, and by the time my to-do list has a dent, I never want to look at the computer again.
What I do want to do is eat sweet potatoes.
You should, too. Sweet potatoes have a much lower glycemic index than white potatoes so they’re starchy and sweet without spiking your blood sugar. Bright-colored foods like sweet potatoes are also high in anti-oxidants, and leaving the skin on means ample fiber and protein (the protein is all in the skin, did you know?).
Adding more sugar to something so naturally sweet seems wrong; I prefer a savory preparation to balance the starchy sweetness. A little kick of spice balances out the flavors for a simple, straight-forward dish. Sometimes I dice the sweet potatoes, but it’s so quick to cut plain slices instead.
As a side benefit, they’re delicious. This is my favorite lazy way to eat them, cut into thick slices, tossed with a slick of oil, salt, earthy cumin, and bright spicy chili powder. A little crunch on the edges, a tender center, and that contrast of sweet and savory with some depth and kick from the spices make for a well-rounded dish. The ridiculously easy prep makes up for the hands-off cook time being a bit longer.
With a green salad to start, this has been a common lunch lately, and I’m happy with it. How do you like your sweet potatoes?
- 1 medium sweet potato
- 1 tablespoon olive oil
- 1/8 teaspoon coarse or kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
Prep time: Cook time: Total time: Yield: 1 serving