This is what to do with three sad sweet potatoes that have been sitting on your counter for weeks. Sad sweet potatoes, yet so filled with promise, as all sweet potatoes are. I feel like I never have to worry about them going bad, and as I glance at them each night thinking what I should make for dinner, I consider them, tilt my head in curiosity before disregarding them and forget about them until the next evening; knowing that they will not let me down in the future when their chance does surely come. I am always intrigued by the variation of dishes they succeed in. Take for example, the sweet potato and zuchini curry hash I made in the fall; shreds of orange and green flying all over the kitchen, steam rising from the burning buttered pan, pressed for time, poached egg overcooking, missing and makeshift ingredients; it was ugly, I did not have high hopes. But it came out mysteriously comforting in it’s light flavors and hearty texture. And I thought “DAYUUM.” Sweet potatoes are pretty much infinitely versatile. And they are orange, therefore, rich in beauty.
I find I do my best cooking when I put together everything in the kitchen that has been sitting above my microwave or in the fruit basket or in the fridge for weeks that needs to be put to good use before it goes bad. In this case, sweet potatoes, loose garlic cloves and red onion. And in their simplistic yet obligatory nature, all they needed was thyme.
And so you will need:
Three medium sized sweet potatoes, skinned and chopped
Half a red onion, cut in chunks (If I had shallots, I would have used those instead. They would have complimented the thyme and are always delightfully crisp.)
2 Garlic cloves, minced
1 Tspn thyme
Coconut oil spray
Salt and pepper to taste
Preheat the oven to 375 F and mix potatoes, onion and garlic into pan. Spray with coconut oil and sprinkle with salt and pepper.
Bake in oven until sweet potatoes are golden brown on the edges, about 30 to 40 min.The potatoes will have a hint of sweet coconut glaze on them. Once removed from the oven, sprinkle the thyme over the vegetables and let cool.