I’ve been on a roll with meals recently; I think it helped when I obtained about a dozen cookbooks while I was home for Christmas. Greg and I agreed that these meals have rocked. Also, I went to the library the other evening and picked up several more cookbooks…that’s the way to go. Free for a few weeks and I get some space back on my shelf in the end. I don’t purchase cookbooks very often but I do love them as gifts or prizes. Pretty sure that if I had more money to throw at frivolous things, I would have a collection like no other, which goes for quite a few other material goods. (Time to buy more money.)
By the way, I did sleep much better and actually woke up earlier than I thought. Some of the chores are out of the way and I already created a nice list of others. Coffee in hand, a better outlook and not writing nearly as much because frankly, I feel like it, this is how I’m rolling today.
Saturday, in town (Northfield, MN), the Northfield Downtown Development Corporation is having its 10th birthday party, basically across the street in the Grand event center. Four bands, raffles, free food and a cash bar. I’m thinking about dropping by for a bit; some of those raffle prizes sound great: 12 months of floral bouquets, 12 months of cake, dinner for 2 at the expensive Indian restaurant and one night stay at an inn (2 sec from our place and yes, the one I mentioned the other day, for any every day readers), a case of wine from the liquor store and a $500 shopping spree downtown. The NDDC, as quoted from their website, “is an organization of dedicated residents who seek to realize their vision of a vibrant and vital downtown through direct and indirect investment, collaboration and cooperation with other public and private groups, and by creating awareness of the opportunities that downtown Northfield holds for the community as a whole.” Ok, gotcha.
After my stint making sweet potato hash earlier this week and not using all the po-ta-toes (boil ‘em, mash ‘em, stick ‘em in a stew), I needed to find something for the leftovers. I believe I’ve said before how I haven’t always been a fan of these tubers but I was wrong-sweet can be good- and love these spuds, especially with a tangy cilantro chutney or salsa verde.
I found a recipe for coin-like, smashed pieces of sweet potato with a variety of seasonings baked on top. (Mom, similar to the delicious recipe you have.) However, once into the recipe, I realized that something was “off” and had to change the whole thing so here you go: my spiced sweet potato bites with cilantro (coriander) chutney, optional but it goes well with the spice and hint of sweetness. These make great snacks!
Spiced Sweet Potato Bites
Makes about 2 cups (mine did anyway)
4 medium sweet potatoes
1/2 tsp salt
3 quarts of water
3 tbsp butter
3 tbsp olive oil
2 tbsp brown sugar
½ tsp cumin
1 tsp smoked paprika (or paprika of your choice)
¼ tsp cayenne pepper
¾ tsp garlic salt
Preheat the oven to 350. Peel the sweet potatoes and slice about an inch thick. Add ½ tsp salt to the water in a saucepan, bring to a boil. Add the potato slices and simmer for 10 to 12 minutes, or until slightly soft. Remove and place on a paper towel to cool for 10 minutes.
Mix the topping ingredients and melt the butter and olive together in a separate bowl from the topping mix. Line a sheet pan with parchment paper. Place a small batch of slices into the butter and oil mix to coat and then place into the topping mix to coat. Coat both sides and set on the sheet pan. Repeat in small batches.
Roast for 25 minutes and flip the slices over for another 10. Keep an eye on these as they will burn rather easily. I like to serve the bites with cilantro (coriander) chutney-see the recipe below or buy already-prepared at the grocery store.
Cilantro (Coriander) Chutney from Gourmet
Makes 1 ½ cups
1 cup fresh cilantro (or more to your taste)
6 scallions, coarsely chopped
1 1/2 to 2 tsp finely chopped small hot green chile, such as serrano or Thai, including some seeds
2 tsp sugar
1 1/2 tsp cumin
1 1/2 tsp salt
1/4 to 1/3 cup fresh lime juice or lemon juice
1/4 cup olive oil (or canola)
Purée all ingredients in a food processor until smooth. If you prefer a thinner sauce, add more lime or lemon juice.