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Baked Sweet Potatoes with Citrus
Serves 2Sometimes you just really don’t need to pull your fancy pants on. Mind you I often veer far from this idea with my kitchen antics—but simple recipes like this one bring me back down to earth. There are no frills, or gimmicks, or components you’ve never heard of. Just simple ingredients, easy prep, and spot on flavor combinations. I opted to use pistachios instead of almonds or pecans because I personally think that oranges and pistachios compliment one another extremely well. (“Oh Pistachio, you do flatter me so!” “No, no Orange, you are too kind, too kind!”)
INGREDIENTS
2 small sweet potatoes
1/4 cup chopped toasted almonds or pecans
dash cinnamon
dash freshly grated nutmeg
flaky sea salt
2 orange wedges
INSTRUCTIONS
Step One: Heat oven to 400 degrees. Prick sweet potatoes with a fork and wrap in foil.
Step Two: Bake until tender, about 1 hour. Unwrap and split top with a knife.
Step Three: Top with almonds, cinnamon, nutmeg, and salt. Squeeze orange wedges over sweet potatoes and serve.
Source: Whole Living, January/February 2012. View the recipe on WholeLiving.com.
Posted on January 18, 2012 with 68 notes ()
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HONESTLY, IDEAL MEAL.
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I have a ton of leftovers, but this looks great. Lunch?
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A Vegetarian Cooking Blog
The art of keeping a "scrap cookbook" has been passed down by the women in my family. I learned from both my granny and my mom. A scrap cookbook is essentially a scrapbook for your kitchen. A place to keep favorite recipes, ones you plan to try in the future, and ones given to you by friends and family. It is also a place to stash cooking guides, kitchen tips, recipe adjustments, food gift ideas, etc., and to make notes about food-related happenings, (ie: "Baked these cookies for the holidays and everyone freaked their freak!"). This blog is essentially an electronic version of my scrap cookbook.
I am a just a vegetarian girl who loves to cook and who is often asked to share recipes or provide advice as to good sources for recipes. Since I'm big on the procrastination celebrations, and typically never end up getting recipes to people, I decided to start this blog as exercise in self-discipline and a way to keep all my cooking and kitchen stuff in one place.
My intrigue with all things culinary began in my Granny’s kitchen at a very young age. I fully believe that you learn the most about cooking from others, so I hope that is the case as you peruse my blog.
Thanks for reading, and enjoy! ♥
"One cannot think well, love well, sleep well, if one has not dined well." ~Virginia Woolf
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