In the kitchen: Ganesha Sweet Potatoes 1.3.13

In the kitchen: Ganesha Sweet Potatoes 1.3.13

I looked in my cabinets the other day and  grinned like a proud mommy at at all the spices I have now. A year ago I think my spice collection consisted of salt, pepper, lemon pepper and seasoning salt. Now I have all kinds of goodies like cumin, curry, coriander, Himalayan sea salt and turmeric. Real talk, stuff i'ont even know what Imma do with it, but I'm having fun buying spices. Slowly, but surely, building my collection.

I don’t cook much, but made a lot of progress in 2012. I made peanut sauce from scratch, yo! Still can’t believe that one (although it IS terribly easy to make your own peanut sauce; it just sounds cool that I made it myself). Now for 2013 I want to cook more often, striving for at least once a week. That sounds so bad…like, “Ummm, you aren’t already cooking at least once a week?” No. No, I’m not. Or, I wasn’t. As of today, I have officially cooked something once this week. I'm 1 for 1 for the year! 100%: J'yeah.

Got in the house later than I expected tonight, but went ahead and baked my sweet potatoes like I intended. “Ganesha’s Sweet Pototoes” is an Indian-inspired recipe from Kimberly Snyder’s book, The Beauty Detox Solution. I LOVE sweet potatoes, this recipe is easy like Easy Bake Oven and I’ve been researching Ganesha ("Remover of Obstacles") and Ganesha mantras all week, so this was perfect.

For the record, this photo wasn’t meant to be pretty; it’s strictly for documentation. I have friends that don’t believe I cook unless they see pictures. Pause, flash snitches :-)

Here’s the recipe if you want to try this:

Ingredients:

  • 2 pounds organic sweet potatoes cut into 2-inch
    chunks
  • 2 Tbs. coconut oil
  • 1 Tbs. curry
  • ½ tsp. turmeric
  • 1 tsp. Celtic or Himalayan sea salt (or to
    taste)

** I slightly remixed the recipe and added a little grapeseed oil and cinnamon. My ovaries like cinnamon.

Directions:

Preheat oven to 350 degrees. Toss the sweet potatoes with the
oil and spices. Bake for 1 ½ hours, or until cooked through well and crispy
outside.  Makes 2-3 servings.

Comments

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  • These look amazing- I'm definitely going to try them!

  • In reply to Anne Kiplinger:

    Let me know how it turns out, Anne! I actually like it with the cinnamon added.

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  • Looks good.
    A warning. Some of my Indian spices get tired and flavorless after a while. I've got something called methi which was really good in an Indian chicken dish, but it got stale and flavorless after not too long

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