Hooray! My publisher, Rainstorm Press, has been kind enough to allow me to offer my novel, A Discriminating Death, for free Kindle download for the next 2 days! If you have ever wondered what I get up to when I am not cooking, now is your chance to find out! Grab your copy now!
Now that you have the book, check out this wonderful sweet potato recipe. Remember those accordion potatoes back in the 80’s? I saw a Cooks Country episode on PBS this weekend and they made a beautiful fanned potato out of a russet potato. I wondered if I could do it with a sweet potato, and it turns out I could! It is painfully simple, but there are a couple of secrets to getting them just right. (Apparently there is a secret to changing the alignment of the photos on wordpress too, but I just can’t figure that one out!)
– Sweet potatoes
-Other seasonings optional. I used salt and butter because it was what I had on hand, but I bet some fresh rosemary, some roasted walnuts, or some bacon on top would be wonderful.
– Wash the potatoes really well – you are going to be eating the skins
-Place potatoes on cutting board with the flattest side down. Use a couple of chopsticks or skewers on either side of the potato for a cutting guide.
-Slice the potato down to the chopsticks – almost all the way through. Make even slices along the length of the potato – mine were about 1/4 of an inch apart.
-Very important! Rinse the potato in cold water – try to get some water between the slices to remove excess starch and allow the potato to fan open beautifully.
-Place the potatoes on a microwavable plate and cook for about five to six minutes to soften.
-Place potatoes on a baking pan (cover it with aluminum foil first to decrease clean up time) and put in a 400 degree oven. Bake 30 to 45 minutes or until the potato is soft on the inside, crunchy on the top, and caramelized on the bottom.
-Enjoy! : )