Thursday, April 07, 2005


One of the little dishes I concocted yesterday evening using instinct, innovation and whatever was in the kitchen.

Nutty Sweet Potato a la Happy Hippy

Sweet Potatoes (as many as you feel to cook/depending on how many people you'er making it for - I used two large ones)
Onion (I used one large one)
Garlic (I used one large peg)
Any other seasoning you feel to put (e.g. chive, thyme, etc.)
Mustard seeds (sprinkle until you are satisfied)
Cashews (or any other nut you have available)
Peanut Butter

1. Boil the sweet potatoes until they are softer but firm
2. Peel off the skin of the sweet potatoes and cut them into cubes
3. Chop up the onion and garlic and whatever other seasonings you feel to put. Also chop the cashews/nuts
4. Put some butter in a saucepan
5. As the butter heats up, add the items in #3 and the mustard seeds
6. As those items start to sizzle and smell good, add about half a teaspoon of sugar and stir everything around so it gets mixed up properly. It will start to smell even better
7. If anything in the pan starts to burn or look too brown, add another small cube or two of butter
8. Add the cubed sweet potatoes and just keep tossing them around with the other ingredients until (a) they get brownish or (b) you feel satisfied
9. Lightly sprinkle a little salt over the whole thing and toss the ingredients again
10. Some people may feel to ignore #10, which is okay ... But I find it adds a nice touch/taste. Add some peanut butter to the mix. Not much ... just enough to lightly glaze everything that is in the saucepan so far. To make it easy you can mix about a teaspoon of peanut butter in a little bit of water and add this "sauce" to the other ingredients. Toss the items around so they get coated. (N.B. Don't make the peanut mixture with too much liquid. You don't want the potatoes getting soggy).

Rating: **********
(* = throw it away; ********** = a gourmet delight worth sharing)

- Happy Hippy -


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