A nation is catching on.
From school cafeterias to healthy cooking courses for low-income families, from gourmet restaurants in California to a San Antonio private supper club, people are weaving sweet potato into their lives.
Some are taking it to pretty lofty heights. Here’s a quote about a NC chef competition focusing on sweet potatoes:
The six dishes created from the sweet potatoes included a ravioli stuffed with goat cheese and purple sweet potato with red pepper sauce, vegetable slaw, grilled shrimp and fresh thyme; a braised pork belly with sweet potato maple sauce, apple bacon and sweet potato hash; seared leg of lamb with sweet potato sauce over a polenta cake; pork tenderloin with sweet potato hash and a rosemary-infused sweet potato bourbon butter; bread pudding with sweet potato ice cream with cranberries and chocolate-coconut sauce; and a sweet potato chocolate torte with a salted rum caramel and sweet potato gelato.
Whew! Sounds delish, doesn’t it? …
Remember, you can always just bake ‘em and eat ‘em.
A little butter on top.
Or steamed kale, or feta, or cheddar, or bacon, or salsa, or a poached egg.
Simple. Hearty.
Peasant food that makes you feel wealthy.
Y’Ammily yours,
Lisa Johnson, Y’Ambassador, Yummy Yammy
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