Oven Baked Organic Sweet Potatoes

Written by chanie on February 27th, 2011

Last year, we spent Purim in Asheville, North Carolina, by a friend of my husband. We drove about 12 hours to get there, the longest drive we have ever taken by car. It was actually not as bad as I thought it would be, but by the time we got there, I was definitely happy to be able to stretch and sleep! Lucky for us, our friends, the Rabbi and Rebbetzin of Asheville, had set up warm and comfortable accomodations. Purim in Asheville was a lot of fun. My kids enjoyed the Purim party, a magic show, and an adorable play put on by the Hebrew school kids. Even better was the delicious food that the Rebbetzin, Chana, prepared during our stay. One evening, she prepared oven baked organic sweet potatoes as a side dish. This was not new to me, as my mother always made them growing up. However, the organic part definitely was. I was never into the whole organic trend. It’s expensive, hard to find in my neighborhood, and since I turned out fine until now, I figured I’d take my chances. But Chana had recently given birth to twins, and she wanted to eat clean and healthy during her pregnancy, so she adopted a diet rich in organic fruits and vegetables. Being as I grew up eating oven baked sweet potatoes, I knew how they were supposed to taste. So when I put a spoonful of the organic stuff in my mouth, I immediately tasted the difference. It was so fresh tasting, full-bodied, and over-the-top sweet! It felt like eating a decadent dessert! Ever since then, whenever I plan on making oven baked sweet potatoes, I make it a point to buy organic ones. I really taste the difference!

I wouldn’t exactly call this a “recipe” because there is honestly nothing to it. I just find that sometimes we get so hung up on finding “recipes” for things that the star ingredient ends up getting lost. We’re busy taking delicious, wholesome, healthy sweet potatoes, adding butter, brown sugar, eggs and cream (amongst other things) to make sweet potato pie. What happened to baking a sweet potato just as it is? It is so sweet and delicious, it literally needs nothing! Don’t get me wrong, just a few days ago I took perfectly delicious baked salmon and mashed it up into salmon patties. I do it too. But I’m just saying, we definitely live in a “kugel” society and it’s nice to eat a vegetable purely for what it is every once in a while!

Since we weren’t home to give out shalach manos last year, I made Purim cards and sent them to family and friends, letting them know that we gave a donation in their honor in lieu of shalach manos.

Here is the card we sent out:


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5 Comments so far ↓

  1. Mushki says:

    THis is actually a great idea, and a way better alternative than slicing off a bit of finger trying to make sweet potato fries :)

    • chanie says:

      oy :( I actually used my mandoline for the first time on Friday. It comes with a safety guard. I attempted to make shaved fennel salad, but it turns out the smallest setting on my mandoline is still too thick for that.

  2. Mushki says:

    I really loved my mandoline til I had that little mishap, it’s a great tool. I have yet to make my peace with it. Maybe try a peeler for the fennel?

  3. Agreed. Sometimes simple is best.

  4. Laura says:

    I could not agree more with you on this. Every time I make roasted sweet potatoes I wonder what the point is of adding “stuff” to them. They are candy sweet when roasted for a good long time and the natural sugars caramelize.

    And, I have found that organic carrots are much sweeter than the regular kind. I never thought to buy organic sweet potatoes–thanks for the tip!

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