This year, we tried a new sweet potato dish for Thanksgiving and it was delicious! Rosemary Mashed Sweet Potatoes with Shallots is a great way to enjoy sweet potatoes without fuss. The original recipe called for adding brown sugar to the shallots, which is totally unnecessary. Given a little time, the natural sugars in the shallots caramelize, rendering them a sweet and delightful topping for the rosemary-scented mashed potatoes.
Of course, sweet potatoes are not just for Thanksgiving. As if I required convincing, the NY Times recently ran an article espousing their virtues and celebrating their liberation “out from under marshmallows.” I also enjoy sweet potatoes roasted or added to soups such as this Moroccan-Style Chickpea and Vegetable Stew.
I love, love, love sweet potatoes. Let’s be clear – sweet potatoes and yams are not the same thing. Sweet potatoes are native to the US and the flesh is typically orange, yellow, reddish, or even purple in color. One of the most nutritious vegetables around, sweet potatoes are packed with carotenoids, have anti-inflammatory properties, and actually help regulate blood sugar. Yams, on the other hand, are native to Africa, their flesh is off-white in color, and they are a little sweeter than sweet potatoes.
In other yummy news, a customer came into the market on Wednesday with chanterelles - a wild, wonderful mushroom, golden in color. I could not resist. I bought some and prepared them very simply by sauteing them in olive oil, salt and pepper. Delicious!