Tasty Tuesday, November 4

My husband HATED. sweet potatoes. I mean absolutely thought they were the most disgusting things ever to go on a plate. He grew up with the traditional holiday dish called Sweet Potato Casserole. If you’re from the American South, you already know about this. You start with candied yams, add brown sugar and spices and top it off with mini marshmallows. Sometimes with some chopped pecans on there too. I loved it but you can see where someone who doesn’t like sweet things for dinner might not.
For years, I had to go without sweet potatoes, they’re also good baked like regular potatoes with lots of butter. They are also tasty cooked and mashed…with lots of butter.
Then one day, we visited a friend of mine who was working at Whole Foods Market. She was cooking some sweet potatoes like they had at work only a much smaller batch. They were Chipotle Roasted sweet potatoes. I made him eat a piece. Did I mention he loves hot and spicy things? He loved it. We had converted him. She and I compared notes and I adapted a recipe for roasted new potatoes and here it is. *

2 pounds sweet potatoes, scrubbed and peeled
1 T olive oil
1 T chipotle sauce (you can use chipotles in adobo, chopped with some sauce, or a bottled sauce. I use Bùfalo brand chipotle. Don’t use another kind of hot sauce, you need the smokiness of the chipotle)
1 clove garlic, finely chopped
1/4 tsp dried or 1/2 tsp fresh oregano (Mexican oregano is easy to grow and very winter hardy)
1-2 T chopped cilantro, depends on how much you like cilantro.
A squeeze of fresh lime juice. (Maybe a teaspoon or so.)
1/4 tsp freshly ground black pepper
Preheat the oven to 400 degrees.
Chop the sweet potatoes into 1 1/2 inch chunks, combine everything else in a bowl and toss the chunks until evenly coated. Spread them evenly on a cookie sheet or in a cast iron skillet. Bake for 20 minutes, take out of the oven and turn over and return to the oven for another 20 minutes or until soft when poked with a knife.
I have a similar story about acorn squash, but that’ll wait for another Tuesday.
*These measurements are estimated, I usually just pour, chop and mix till it looks right.

Coming soon!

WordPress posts ideas and challenges for blog entries and I know you all are enjoying the Weekly Photo Challenge but I’d like to give you a reason to stop by when I’m not posting pictures. They shared several ideas about bringing new readers and bringing back the ones you have more often.  So—

Coming Soon: Tasty Tuesday!

Since I enjoy cooking and eating and reading about food, I thought I would share some of my stories and recipes and information about food related things. So, stay tuned!

The adventure continues

It’s been a year now since I started this adventure. Sometimes seems like forever, sometimes yesterday. But you’ve heard that before.
When I started, I never thought I would find over 100 kindred souls that would follow me, but I know a lot of you are along for the ride for my photos, and I have been lax for a bit. I need to get back to that soon. And I will.
What I didn’t expect was the community. I have made friends and found people to follow that are interesting. I have found a few Facebook friends here too. Sometimes there’s just more to say than what Facebook has space for.
It’s also a good place to share the adventure of my travels and find out what kind of travel adventures you are having.
So, let’s continue the adventure.