Food: November 2009 Archives

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.

If the martinis article earlier didn't give you enough of a taste of fall, allow us to tempt you with some desserts.