Sweet (Potato) Lovin’
Hello? Hello are you there?!
Dear long lost readers, please forgive me. Since studying abroad in London (it’s been almost 4 whole weeks now!) I’ve retreated back to Freshman cooking habits–oatmeal, soup, sandwiches, eggs (ohhh how I love you, eggs). Baking is completely out seeing as $$ is a BIG issue, so buying things like flour and vanilla extract are low low loowwww priority. Aka out of the question (sobbing).
I have, however, out of necessity and overdose of pbandj, discovered certain foods that are not only cheap, but long lasting, versatile, and, most importantly, YUMMY.
My new favorite food of the moment, hands down, is the sweet potato. Tonight, I present to you, straight from my London dorm room kitchen…
It sounds like a mouthful…and it is…of GLORY.
Back in Boston I got handmade sweet potato gnocchi from the North End, and the man whoowned the shop suggested topping it with butter and sage. Thus my inspiration.
Preheat over to 400 degrees.
Place in oven and bake for about 20-30 minutes.
Meanwhile (I forgot a picture, sorry!), bring water to a boil and cook your pasta until al dente.
In a skillet (or, in my case, if another student is using yours, a sauce pan) melt 1/5 stick butter (or however you much you want, really) with a few chopped leaves of sage (Rachel Ray measurements here, sorry!) until the butter turns a brown color and begins to smell nutty.
After that, drain the pasta, top with the roasted potatos, and pour on that butter!
This pasta has a wonderful, dynamic taste. It’s hearty from the whole wheat, slightly sweet from the vegetable, and also rich and savory from the butter and sage.
No official recipe to give you since I made this up just tonight, so just get your hands on some sweet potatoes, pasta (any kind will do!), sage, butter, and vegetable oil, follow these steps, and you’re done!
Sending all my potato lovin’ across the seas!