Before I bombard the ‘nets with all the Christmas chaos, I went back over some pictures from our fantastic fall. Short…but still wonderful. I wish our fall season started in September. Instead, we get to boil in September. My absolute worst races are all from September. The heat makes me cranky, and I’m so anxious for the leaves to change and breezes to blow.
Even with our weather, fall is my favorite time of the year.
Just in time for turning the oven back on after a 5 month dry spell, Stephen finished the cupboard.
This was the first day when I couldn’t wait to get all my dishes out of various boxes and cabinets and into 1 place. It is a little more organized right now.
And one of my favorite recipes are slow roasted sweet potatoes. They get this crunchy outside ring but inside is really smooth and creamy. The sweetness really comes out. No need for extra sugar with these. According to Harold McGee quoted in this article, sweet potatoes have an enzyme that activates at a low temperature and that enzyme is what turns to bitter starchy fibers into something sweet and creamy. Higher temps will not allow this enzyme enough time to really get into the slices.
Slow roasted Sweet Potatoes with Chipotle Butter
- 3-4 sweet potatoes, skins on
- 3T olive oil
- 2 T butter, melted
- 1/8 teaspoon chipotle powder
1. Turn oven to 300*. Slice potatoes into 1 inch slices, skin on.
2. Brush each side with olive oil. Salt if desired (I didn’t).
3. Bake in the oven 300* for 30 minutes.
4. Then turn the heat up to 400*. Cook another 20 minutes until they begin to brown.
5. Stir chipotle into the butter. Drizzle over slices.