Sweet Potato is a Meal

One of my favourite hacks

Every fall/winter season I fall back in love with sweet potatoes. The first sight of them at the farmers market in late August or early September can feel jarring - they look out of place amongst the tomatoes and the corn, reminding us of the cooler days in our near future. But, once I succumb to their attractive price point and cook my first of the season, I remember how much joy these little tubers bring me. Part of this joy comes from the seasonal approach to eating that I’ve adopted over the years; the bulk of my produce is that which is locally grown and available to me.  Aligning our bodies with the seasons helps to bring us closer to our food systems and nature, and is a more affordable and sustainable approach to shopping. My body naturally craves fresh raw foods in the spring and summer, while in the fall and winter, I tend towards dense, cooked foods - this is also usually what the body needs in the respective climates of our seasons. 

When it comes to sweet potatoes, they provide us with beta-carotene, which the body converts to vitamin A, potassium, and vitamin C, which are all key nutrients for cold and flu season as they boost the immune system. Practicality aside, I find sweet potatoes very versatile even on their own: the rich caramelization that comes from roasting them, the fluffiness of the flesh that comes from steaming, and the different tastes, colours, and textures that each variety yields - I cannot get enough. Their distinct sweetness and hefty nature also make them entirely satisfying and, hence, worthy of a meal on their own. They complement so many different flavours too, so you can really go in any culinary direction you wish. I’ve compiled a little list of some of my favourites below, and further down you’ll find one of my best inventions. The general rule of thumb for making a sweet potato meal worthy is to have elements of protein and fat on the plate, which usually presents as a sauce and garnish as you’ll see below. Let me know if you have any favourite combinations in the comments!

Sweet Potatoes with Tahini Lime Butter - a genius recipe from Carla Lalli Music’s first book in which she also teaches you the proper way to steam. 

Sweet Potato Salad with Pepita Dressing - a perfect weeknight dinner for when you have zero ambition or energy to cook, it’s quick to come together and filled with fibre, fat, and protein to bring you back to life.

Yams in Curry - last year’s gift to us from my friend Brooke Gangbar of Wishbones, we had this for dinner at least twice a month last year, it’s cozy, luxurious and hands off aka the perfect dish?

Sweet Potatoes with Green Out Sauce - a go-to lunch for me, and as put by a friend: holy smokes this combo is f*cking incredible. Need I say more?

Roasted Sweet Potatoes with Herbs and Sesame Seeds -  I’ve raved about this one before in the newsletter, but it’s worth mentioning again. It’s the recipe I’ve revisited most from Tamar Adler’s newest book. 

Caramelized Sweet Potatoes with Brown Butter Seeds and Salted Yogurt 

photo by Clea Christakos-Gee

This dish is a great vegetarian main with a crisp green salad and some pickled onions, it also works as a hearty side to bring to a holiday gathering - it does well assembled and served at room temperature. The brown butter seed technique is a nice thing to have up your sleeve for when you want to dress up a soup, salad, or your morning porridge.  

6 medium sweet potatoes, halved lengthwise, ann cut crosswise

⅓ cup pumpkin seeds

¼ cup unsalted butter

2 tsp Aleppo pepper 

1 cup greek yogurt

Oive oil 

salt  + pepper 

Heat your oven to 425 and prepare a large baking tray with parchment paper. In a large bowl, toss the sweet potato chunks with a couple tablespoons of olive oil, a hefty pinch of salt, and some black pepper. Mix it all up with your hands ensuring that all of the sweet potatoes are well coated and seasoned. Then, arrange the sweet potatoes cut side down on the baking sheet and pop them in the oven. Cook undisturbed for about 25 minutes, then start to peek every 5 minutes for deep caramelization. Once the sweet potatoes are nicely browned abs lightly charred in spots with the skins collapsing, you are in a good place to pull them out of the oven. Set them aside while you make the accoutrement.

In a small bowl, mix together the greek yogurt with 1 tsp of salt, a few cranks of black pepper and set aside. In a small pot bring together the butter, the pumpkin seeds, and the aleppo pepper and start to cook over medium heat. Stir and swirl the pot around frequently so the pumpkin seeds don't burn. Once the butter starts to foam and the milk solids separate and you smell a heavenly nuttiness you’re there, and the seeds should also be toasted. Pull the pot from the heat and season with some salt. 

When you are ready to serve, spread the yogurt on a serving plate with the back of a spoon. Then, arrange all of the sweet potatoes in the centre. Finally, spoon the toasted seeds and brown butter all over the dish - using every last drop!