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I am starting to surface from the mental wharrgarbl of moving + work + work trips + life drama, and also the kitchen is in a reasonable state to be used, and I had a bunch of sweet potatoes looking increasingly questionable; so.
The four oldest ones I peeled, cut out all the ucky bits, boiled, and mashed with a little butter, a bit more maple syrup, and some salt and cinnamon. That's easy. You don't need me for that.
The two from the most recent batch were in better shape, and gave me more options; and since I have been feeling yearnings for salty crunchy things, I thought I might try making chips out of them. Thus:
1. Preheat oven to 400. Line baking sheet(s) with foil.
2. Peel the sweet potatoes. (You probably don't have to ordinarily, but I didn't have anything that would do to scrub them--and they needed a lot of scrubbing.)
3. Slice the sweet potatoes, 1/8" or less.
4. Toss the lot with about 1 Tbsp of olive oil.
5. Lay them out on your baking sheets. Each potato took up one sheet, so it was convenient that I have two of them.
6. Sprinkle with STUF. I did one sheet with garam masala + salt, and the other one with a randomly-discovered jar of Paul Prudhomme's Blackened Redfish Magic[tm] + a wee bit of extra cayenne.
7. Bake for about 10 minutes.
8. Flip all the chips (they now take up only about 2/3 of the sheet. SCIENCE!!) and sprinkle on the other side too.
9. Bake for another 5-10 minutes.
10. Take out, let cool, store.
I am unsurprisingly crap at making slices of a uniform thickness (and likewise at judging size in the first place), so it is equally unsurprising that some of the chips are crisp and chip-like while others are a little squidgy in the middle. They taste good, though. The garam masala is maybe a little too subtle. The other is...not. I intend to take them in to work, along with almonds and fruit, which when added to the cheese and oatcakes I usually stock should keep me from being gustatorily bored.
Now is to make headway against the terrifying list of Things What Have To Be Done. Which, I must confess, "dealing with questionable vegetables" was very not near the top of.
The four oldest ones I peeled, cut out all the ucky bits, boiled, and mashed with a little butter, a bit more maple syrup, and some salt and cinnamon. That's easy. You don't need me for that.
The two from the most recent batch were in better shape, and gave me more options; and since I have been feeling yearnings for salty crunchy things, I thought I might try making chips out of them. Thus:
1. Preheat oven to 400. Line baking sheet(s) with foil.
2. Peel the sweet potatoes. (You probably don't have to ordinarily, but I didn't have anything that would do to scrub them--and they needed a lot of scrubbing.)
3. Slice the sweet potatoes, 1/8" or less.
4. Toss the lot with about 1 Tbsp of olive oil.
5. Lay them out on your baking sheets. Each potato took up one sheet, so it was convenient that I have two of them.
6. Sprinkle with STUF. I did one sheet with garam masala + salt, and the other one with a randomly-discovered jar of Paul Prudhomme's Blackened Redfish Magic[tm] + a wee bit of extra cayenne.
7. Bake for about 10 minutes.
8. Flip all the chips (they now take up only about 2/3 of the sheet. SCIENCE!!) and sprinkle on the other side too.
9. Bake for another 5-10 minutes.
10. Take out, let cool, store.
I am unsurprisingly crap at making slices of a uniform thickness (and likewise at judging size in the first place), so it is equally unsurprising that some of the chips are crisp and chip-like while others are a little squidgy in the middle. They taste good, though. The garam masala is maybe a little too subtle. The other is...not. I intend to take them in to work, along with almonds and fruit, which when added to the cheese and oatcakes I usually stock should keep me from being gustatorily bored.
Now is to make headway against the terrifying list of Things What Have To Be Done. Which, I must confess, "dealing with questionable vegetables" was very not near the top of.
