I kind of have a mostly-love-little-hate relationship with sweet potatoes.
See here’s the thing: I love them. They taste amazing. They make me feel amazing. The health benefits are obvious and clearly defined. But for some reason the cooking of sweet potatoes always scares me, and I don’t know why. Perhaps because they are a little more fibrous sometimes than their plain Russett or Yukon Gold cousin. Perhaps it’s the funny shapes that make it hard to peel them.
I don’t know. There are things about myself that I can’t explain, but I like to think that maybe that’s what makes me slightly endearing? Mysterious? Intriguing?
- 5-6 medium sweet potatoes
- 1/4-1/3 cup of vegetable stock
- 1 1/2 Tbsp honey
- 1-2 tsp chipotle powder
- 1 tsp sea salt