tinkering with tubers: sweet potatoes done different
March 25th, 2009I don’t often post my husband A’s recipes here, not because I don’t like them. On the contrary, A is a very creative cook who fearlessly combines spices, sauces, and ingredients like mixed media. Yemenite spice mix with Thai hot sauce and local butter? No problem. If it complements his main ingredient, A uses it.
The reason I don’t often post his recipes is that they’re so… well… off the cuff. Getting him to tell you what he’s put in his star dish is like herding cats, to use a dusty old metaphor.
For example:
“Man, A… these sweet potatoes are fantastic! Whadja put in ‘em? Butter, right?”
“Yes, butter. Also some hot sauce and coconut syrup.”
“And soy sauce, right?”
“Yes, just a little bit. And some salt. That’s it.”
“That’s it? Wow. Wait there’s some pepper in here too, right?”
“Oh right, yeah. Ground pepper.”
“Mmm… So how much coconut syrup?”
“Oh who knows. Just a little.”
“And hot sauce?”
“You know. A bit.”
One hour after dinner:
“Oh I forgot. I put in some baharat too.”
“Oh, baharat!”
“Yeah, and also some paprika.”
At this point, I’ve given up trying to figure out precise amounts. A has no idea himself. And I’m sure that tomorrow he’ll remember some other ingredient he’s forgotten to mention today. No matter. That’s part of the charm of his recipes—he enjoys tinkering and I enjoy the tasty results.
Here’s as close as I can get to a recipe for A‘s delicious sweet potatoes. They’re sweet and spicy with a little bit of heat, yet they’re also buttery and comforting. Do some tinkering of your own, and see what kind of kitchen alchemy you come up with.
a’s spicy sweet potatoes
butter
olive oil
sriracha hot sauce
coconut “thin sauce” (syrup) or molasses
splash of goji berry wine
a sprinkle of baharat spice mix
a sprinkle of paprika
salt and pepper to taste
- Melt some butter and olive oil in a large enamel pot or pan on medium heat.
- Coarsely chop 2 large sweet potatoes and soak them in water for a minute.
- Drain the sweet potatoes and add them to the pan.
- Stir and add spices and sauces.
- Cover and cook for about 20 minutes.
- Towards the end of cooking, season to taste with salt and pepper.
- Correct seasoning and serve.
April 10th, 2009 at 4:08 pm
I totally know how he cooks. That’s how I used to cook (pre-blog). Now I have to keep a pad and pen nearby so I can scribble done what I’m doing while I work. Lots of sticky pens and stained memo pads later, I’, almost in the habit, but don’t ask me how I put together the chicken dish every one raved about last night. I just did.
April 22nd, 2009 at 7:55 am
I know what you mean :). Somehow I keep track of everything in my head. But god help me if I don’t write it all down within a day or two… Poof! It all disappears.
May 29th, 2009 at 12:02 pm
I have to say I am with A on this one as the best way to cook! I hate using recipes and rather just toss stuff in! People follow recipes to the last minute detail but cooking is about having fun and making it up as you go along I think!
November 2nd, 2009 at 10:21 am
I have been very bored with my sweet potatoes lately (there is only so far you can get with brown sugar and marshmallows), so you can only imagine how excited I was to try this recipe. The whole family LOVED it! Really. They requested it for the following night as well. So tell A thanks!
November 2nd, 2009 at 11:29 am
I’m so glad you and your family enjoyed the sweet potato recipe! I shall pass on your kind words to A.