Global “warming” is not living up to its name right now. And I know it’s not terribly PC to make light of environmental degradation and ozone depletion, but hey, if it was going to happen anyway could it not have sent the “warming” up here where we need it the most?
In a cruel turn of events, this recent cold snap happened to coincide with our “Family Day” long weekend. Lucky are all the parents who got to spend three sub minus 40 degree days holed up with their manic children. Whichever bureaucrat dreamed up a February statutory holiday clearly has never pulled a one year old out of the pantry 47 times in one afternoon. (The Beansprout recently discovered the pantry, and is totally obsessed with opening it up, climbing in and finding the ONE bag of seeds or grains that isn’t secured by a twist tie. Ugh.)
I’m not joking that the only family excursion we made last weekend was a trip to the local dim sum joint—Kiwi pulled the family-mobile right up to the restaurant door; we piled in, carb loaded and then drove home again. Spring can’t come soon enough.
It has been a really long while since I added anything new to my “Sideshow” collection of side dishes, so I thought I’ve move this train there for today. Talking about side dishes isn’t one of the more exciting things that I do on this blog but it’s arguably one of the most useful. If you ever blank-stared at your pantry wondering what the heck you were going to serve aside those chicken breasts (brown rice again?), then you will no doubt agree.
Potatoes are sort of a fall-back or obvious side dish, but it’s easy to get them wrong. Or better yet it’s easy to get them sucky. And boring. Boring potatoes are not worth making. These Coconut Cinnamon Roasted Sweet Potatoes are not sucky or boring, but they are super fast and simple and just about everything else you want in a weeknight side. I’ve served them to dinner guests even, and had requests for the recipe at that, so apparently they do double duty as a dinner party dish, too.
They have the added advantage of smelling faintly dessert-like, so your kids will think you are making them pie, when really you are making them a big ol’ pile of nutrient-packed veggies. Sneaky.
I like to serve them with a little dish of spicy sriracha mayo for dipping—the creamy and spicy nicely complement the sweet and cinnamony—but this is totally optional, of course.
Stay warm, friends. Sunnier days are not far away.
- 1½ pounds sweet potatoes (garnet yams), unpeeled and chopped into 1 inch chunks
- 1½ tablespoons virgin coconut oil, melted
- ¼ teaspoon cinnamon
- Salt, to taste
- For the sriracha mayo:
- 2 tablespoons mayonnaise
- ½ to 1 teaspoon sriracha (depending on how spicy you like it)
- Preheat your oven to 400 degrees.
- Spread the chopped sweet potatoes on a parchment-lined baking sheet. Mix the coconut oil and cinnamon and drizzle over top. Use your hands to combine the potatoes and cinnamon-oil until the potatoes are evenly coated.
- Pop the baking sheet into the oven for about 20 minutes or until the potatoes are fork-tender and brown. You can turn the oven up to broil for the final few minutes if you want to get them a bit crispier.
- Sprinkle with salt to taste and serve hot.
- For the sriracha mayo: combine the mayonnaise and sriracha in a small dish and serve as a dip on the side.