Foodsday Tuesday: One Potato, Two Potato, Sweet Potato, More

Image Credit: Flickr user RaeA

I grew up thinking that I didn't like sweet potatoes. It wasn't until I was a teenager that I realized that it wasn't sweet potatoes, in and of themselves, that I had a problem with: it was the way they're served at Thanksgiving, sickly sweet and buried under marshmallows. (All due respect to marshmallows: I love you, but not in this particular instance.) Used with savory ingredients, however, sweet potatoes are nothing short of awesome. Plus, they're healthier than standard potatoes: high in fiber and vitamins and easier to eat unadorned by their white, starchier siblings. (Seriously, Yukon Golds have their place, but that place is usually under a large amount of butter or sour cream.) Once I discovered that I actually liked sweet potatoes, I was unstoppable, ordering them at any restaurant that had them on the menu and trying out every recipe I could find. Then, I started ignoring the recipes and experimenting. The below is basically a spicy hack of one of the first sweet potato recipes I tried, and it's still one of my favorite preparations for the bright orange tubers. Bring it to your Thanksgiving potluck for a twist on tradition: you may find yourself the most popular person at the party.

As always, the portions below are inexact. This recipe should serve four as a small side dish, but it's easily multiplied. My general rule of thumb is to use three jalapeños for every two sweet potatoes, but that can be adjusted according to how spicy the peppers are, and how spicy you want the dish to be overall.

Jalapeño-Lime Sweet Potatoes with Cilantro
Two large sweet potatoes, peeled and cubed
Three jalapeño peppers, seeds and veins removed
Two limes (zest and juice)
Olive oil
Cilantro, coarsely chopped (whatever amount you like—I tend to go overboard)
Salt and pepper, to taste

Heat oven to 425°. Combine potatoes, jalapeños, zest and juice from limes, and cilantro in baking dish. Drizzle with olive oil and season with salt and pepper to taste. Stir all ingredients, then roast 20-25 minutes (until just before fork-tender) covered, then stir again and roast an additional 5-10 minutes uncovered, until potatoes are fully tender. If desired, top with freshly grated cotija cheese and additional fresh cilantro. Serve immediately.

Note: don't throw your leftovers out. They microwave very well, and can—perhaps surprisingly—also be eaten somewhere between cold and room temperature if you're okay with the texture.

Quick Nosh

• To the surprise of—nobody, probably—Philly's own Chef Jose Garces has made it to the final two on The Food Network's The Next Iron Chef. The finale airs this Sunday at 9 p.m.
• Ah, the elusive truffle. Most of us have heard of them, some of us have gotten a small taste of them (usually in the form of an infused oil), but few of us have really gotten a chance to experience them. Thankfully, Chef Alison Barshak wants to give you a chance. This week only, her Alison Two restaurant in Fort Washington (right across from the R5 station and easy to get to from Center City) will be offering a $35 prix fixe menu focused on the elusive fungi.
• Phillyist's favorite spot for autumn-themed cocktails, Rum Bar, has a new chef: Oscar Tecuapacho. Look for updates on the menu to include Bajan Pepperpot Soup and Red Snapper Ceviche.
• Not interested in cooking this Thanksgiving? South Street's Supper will be offering a $50 prix fixe Thanksgiving feast, with seatings at 2 p.m. and 5 p.m. All of your holiday favorites will be on the menu, and you won't even have to clean up afterward!