“Oh my stars”, was my grandmother’s expression when she thought that something tasted really good. That’s pretty much how I feel about the sweet potatoes that I made for dinner tonight. I know that putting sweet potatoes and maple syrup together is not a new idea, but adding the juice and zest of a lime in addition to the syrup brings it up to another level.
I must confess that this recipe should serve 3-4, but my husband and I ate every bite and the only thing we left on the plate was imagination.
You may think that sweet potatoes are sweet enough without adding maple syrup, but when you taste the subtle maple flavor you’ll be pleasantly surprised. Then you’ll add another little drizzle of the syrup just before you serve them. After you take the first bite, you will know why.
This is a simple and easy recipe with great flavor, so I hope you won’t mind making it and if you do, that you can say, “oh my stars”.
Sweet Potatoes with Maple Syrup and Lime
2 medium sweet potatoes, peeled
1-2 tablespoons olive oil
2 teaspoons pure maple syrup
Lime wedges for serving
Lime zest for serving
Cut the potatoes into long strips just as you would cut French fries. Place them on a foil lined baking sheet. Add the olive oil, and with your hands, coat the potatoes with the oil. Now coat the potatoes with the 2 teaspoons maple syrup using the same method. Place the potatoes into a pre-heated 400º oven. Bake for 25 minutes. Test the fries to make sure they are done. If not, put back in the oven for a few minutes at a time. Salt to taste. Note: The potatoes will not be crisp like French fries, so if you would like them to be crisp then you would fry them. They’ll be delicious either way.
Remove the potatoes to a serving plate. Drizzle with a little maple syrup. Squeeze one or two lime wedges over the potatoes and sprinkle with the zest of ½ lime.
Variation: Add a sprinkling of chili powder, or cinnamon. Whatever you happen to feel like.
By Kate Karam, Monrovia,
Photographs courtesy of Monrovia
It’s not only coastal gardens that have to deal with persistent winds – inland gardens at higher altitudes and those in flat, wind-prone areas get regularly battered, too. Since there’s nothing good about plants stripped of their foliage or rendered dry and desiccated by a gale force tempest, the solution might be as simple as using specimens that are just fine with it. Here are a few we recommend. But first, some advice.
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