We eat loads & loads of
everything sweet potatoes in this house which is (a lot) good but also a little bad/boring/samey.
It's obviously good because they are amazingly good for you aren't they, these giant golden nuggets? But what is bad/boring/samey is that I always get stuck in a foodie rut with them.
You see, if something works for me in the kitchen and I know how to do it so well that I could make it blind folded, then the temptation is there to keep on churning it out the same old way. That means that whenever we eat sweet pots it's either baked with lots of different toppings (my fave is soured cream & rose harissa!) or we have them
this way.
Then a couple of months back i saw this recipe on my favourite fail-safe / go - to food blog
Shutterbean and I started making them Tracy's way instead. They are pretty damn good and because they aren't quite as spicy as my other ones, the kids aren't scared to dive on in.
So here you go, here's how to make them (doh!) Well, it would be rude not to share...
