December 1, 2010 by Ellen V
I love reading Ellen’s blog. It makes me feel like I know my daughter just a little bit better. And because of the 6 hours that separates us, I know I won’t always know what is happening in her day-to-day life. Her quest to be more domestic warms my heart, especially since she seemed to want so little to do with it as she was growing up. With the exception of the sewing. I still use the quilt she made her dad and I when she was a high school freshmen. I love that she wants a sewing machine.
As Ellen as posted previously, the K’s don’t have too many holiday traditions. We’re more of a go-with-the-flow kind of family. Some of that attitude has been out of necessity over the years. Grandparents and extended family lives several hours away. At one time we had a teenager and 4 kids under 4. Weather. Etc., etc. This year, Thanksgiving was a relatively small gathering with just the immediate Ks, all of whom are adults. Wine with the meal. Inappropriate conversations and comments. You get the idea. We had all the traditional (read: boring) turkey and trimmings, but I went to my favorite recipe website and found this recipe to kick it up a notch:
Sweet and Spicy Sweet Potatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 2 teaspoons packed brown sugar
- 1 1/2 teaspoons paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon chili powder
- 1 pinch cayenne
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
- Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.
The LK variations include:
~ toss everything in a plastic bag. One less bowl to clean up.
~ for our family of 7, I used 6 large sweet potatoes (hoping for leftovers), but doubled the rest of the ingredients.
~ this recipe was a little too spicy for me, but the rest of the family LOVED it. I might cut back on the paprika and chili powder next time and make sure the pinch of cayenne is just a pinch.