To say that I was ecstatic to discover this morning that my local fruit store (come market, provedore, humungous seller of all things good) started stocking them is an understatement. In fact, anyone within earshot got an enthused rundown on their various praises and uses, with people filling bags and me thinking I should start charging commission - though they could always pay me in sweet potatoes.
Adding to my excitement, and yes, accessibility to really special produce pushes all my sensory buttons, they were $1.99kg. Ahem... Safeway, not that I'de ever buy them from there, charges up to $7kg. Really?
Look our for them, ask your store to get them - and don't get them from Safeway. They're purple on the outside, white on the inside and, when cooked, so a light caremally colour, matching perfectly with their texture. Don't know their official name and don't care.
Tip: Peel them quickly and get them either into cold water or your dish straight away as they discolour faster than you can say, "That was the best sweet potato I've ever had."
I like to toss them in an oven tray with some (it goes without saying) good olive oil, good salt (Murray River...), a smidge of crushed garlic, fresh rosemary if on hand, and a touch of water. Get them wet so they don't brown before they start cooking. Bake with foil so the steam makes them good and mushy and they soak up all the flavours and remove foil for the last 15 minutes or so for crisping and given a high natural sugar content, getting good and sticky.
See ya. I've got some peeling to do.
What your favourite root vegetable and your best way of preparing it?
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller
Because Food Sans Story is Bland
Because Food Sans Story is Bland
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