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The Joys of Autumn

October 9, 2009

I do love the fall.  The trees turn out in full regalia, I can run in the afternoons again, and the lake stops smelling like dead fish.

The best part of of fall, though, is sweet potatoes.

Sweet potatoes are delightful.  They are perfect.  They mash, and they bake, and they crisp.  You can even make sweet potato hash browns, which I will post a recipe for at some point.  Here in the midwest, people layer marshmallows on top of mashed sweet potatoes and then broil the whole thing.  This practice made me rather queasy until I sampled some and they were good even then!

Basically, you cannot mess up a sweet potato unless you’ve got some mad skills.


(Plus, they look kind of like beached whales.  So cute!  Aww, sweet potatoes.)

Sweet Potatoes with Roasted Red Peppers, Onions, and Pesto

serves 1

Notes: This is based on my absolute favorite sweet potato wrap from the Dandelion food cart in downtown Madison.  It’s about to close for the winter, so go get your wrap before it’s too late!

1 medium sweet potato, peeled and cubed
1 roasted red pepper, torn into 1-inch pieces
1 medium shallot, chopped
1 Tbsp olive oil
1/4 cup pesto
1 Tbsp pine nuts

1. Put a medium saucepan of water on the stove to boil.  Peel and cube sweet potato.


2. When water boils, add sweet potato cubes.  In a medium skillet, saute chopped shallot and red pepper slices over low heat until the shallot is very soft.

3. When the sweet potato is fork-tender (about 10 minutes), drain it and add it, along with the pesto, to the skillet.  Mix until pesto is evenly distributed, and eat!


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