When my hubby, Scott, started working part-time in the produce section of our local Whole Foods, he developed a sudden (and shocking) interest in obscure produce. Every night he would come home after his shift spinning yarns about exotic fruits or heirloom vegetables. He seemed to take a special pleasure in telling me about varieties that I had never tasted or cooked with.
Being the competitive little brat that I am, I would get my kicks from bursting his bubble. Purple bell peppers? “Please, Scott. Those are so old hat.” Yellow carrots? “Ha! I was out pulling them up in the backyard this past October.” He really thought he had me with pluots. I laughed in his face. “EVERYBODY knows about plum hybrids.”
Oh, I was having a grand old time.
He came home all hyped up about white sweet potatoes. I was flabbergasted. Having never even laid eyes on such a thing, my only defense was to demand immediate proof of its existence. We consulted the Google, and a quick search revealed the truth.
Aw, crackers. He beat me.
With my head hung low, I admitted that they were new to me, and he proceeded to go on for an hour about all the things that make them SO interesting.
That was just a couple of months ago, so you can imagine my excitement when I discovered PURPLE sweet potatoes today. Huzzah! Oh how the mighty have fallen!! Wait until he gets a load of these. I can see it now. He’ll be all “Hey, what are those?”
And I’ll be all, “Purple sweet potatoes. In your FACE.”
Or at least, that’s how I like to imagine it going down. In the interest of preserving my own delusional fantasies I will NOT be sharing the story of Scott ACTUALLY reacted to my discovery of purple sweet potatoes (read: shoulder shrug).
I’ll just give you this nice recipe instead. Okey dokey?
Roasted Sweet Potatoes with Chili & Lime
Makes about six servings
- 1 large sweet potato, peeled and diced
- 1 large purple sweet potato (or a second regular sweet potato), peeled and diced
- 2 tablespoons cooking oil, divided
- 1 teaspoon garlic powder/granules
- 1 teaspoon chile powder (mild, chipotle, or ancho)
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon sea salt
- 1 white onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 lime
- Preheat the oven to 400 degrees.
- Toss the sweet potatoes with salt, spices, and 1 tablespoon of oil. Spread on baking sheet lined with parchment paper. Bake for 30 – 40 minutes, or until tender. (The purple potatoes may take longer, so check them for doneness. It’s OK to overcook the orange ones a little if you have to.)
- Heat a large skillet over medium heat. When hot, add the remaining oil followed by the garlic. Fry the garlic for about 30 seconds, then add the onion.
- Fry the onion for 3 – 5 minutes, or until it browns and clears slightly. Add the bell peppers, and fry for about 2 minutes, just long enough for them to become a bit tender.
- Combine the roasted sweet potatoes with the onion and pepper mixture. Sprinkle with lime juice, and add salt and pepper if needed.