I’ve mentioned to you guys before that when I find a new habit or trend, or something in general that I like, I will wear it out TO DEATH until I’m either sick of it, or until I find a new something to wear out to death.
Me and my twin sister Jas are really alike in that (among other things: our DNA also happens to be exactly the same.) Take movies for instance; when we were growing up, we went through a phase where when we found a movie we liked, we watched it every chance we got. I find a new favorite song and it gets put on constant repeat on my iPod . I find a new interesting tv show and will faithfully watch it ever week, or if its old, I will have entire marathons of it on Netflix until I get through it all.
So far as good goes, I’m on a root vegetable kick right now. For a long time, I’ve just always wanted to eat a side of root vegetables with my dinner. Mostly it’s been a mix between rutabagas and sweet potatoes. I can decide which I like more honestly. Although it may not seem like it, rutabagas too have a unmistakable sweetness to them that’s so clearly highlighted when they’re roasted. If you guys don’t believe me, then you should try this recipe for Herb Roasted Rutabaga that I posted a few weeks ago- if you’re not typically a fan of them, I promise you: I’m going to make you a ‘believer’ with 2 rutabagas, and a handful of dried herbs. Because I’m a miracle worker….okay not really, but I am a pretty good cook 😉
I’m experimenting with different recipes to mix things up so that I don’t get too bored. After all, variety’s the spice of life. Right now, this is my new sweet potato recipe that I’m really fond of. Trust me, it tastes every bit as good as it looks.
I never would have thought initially to apply Asian style flavors to sweet potatoes. But let me tell you guys, it REALLY works. The saltiness of the soy sauce is perfect with the sweetness of the honey as well as the natural sweetness of the potatoes. The sesame seeds give it a subtle earthy and almost nutty aftertaste. I served them with a chicken stir-fry that I made my family for dinner ( the recipe and pics are very soon to follow).
Random/Embarrassing Fact: About a year ago, I was on another carrot/sweet potato kick and I ate so many of them that I LITERALLY started turning orange. Seriously. I’m not joking. I went into my doctor for a general check up and she literally gasped and asked what happened to me. I didn’t notice until I stood under a fluorescent light in her office and held out my hands: my palms were the color of a carrot. My skin is naturally kind of yellow, so…suffice to say it just wasn’t a good look. I had no idea that consuming too much Vitamin A (which is dominant in carrots and sweet potatoes) can do that. Now I do. So as delicious as these sweet potatoes are, I do try to be a little more careful to not make them take up the most space on my plate.
I try. I may not always succeed. Try this recipe and you’ll definitely understand why.
Sesame Glazed Sweet Potatoes
- 5 orange-fleshed sweet potatoes (yams), peeled
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- 2 tbsp sesame seeds
- 1 tbsp honey
- 1 tbsp soy sauce
1. Preheat the oven to 400°F (200°C).
2. Cut the potatoes into large chunks and place on a baking sheet. Drizzle with the oil and season with salt and pepper.
3. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.
4. Mix together the sesame seeds, honey, and soy sauce. Pour over the sweet potatoes, and toss.
5. Roast 20 minutes more, or until well glazed and tender.