Thanksgiving, now that I'm an adult, is probably my favorite holiday of the year. When I was a kid it involved long road trips to family where invariably someone would get sick in the car and we'd all have to sleep on the floor and smile and eat our vegetables. Now that I'm an adult I'm looking forward to being home with my immediate family and having a low key couple days of catching up and eating my body weight in sweet potatoes.
I'm incredibly thankful that I'm able to be with my family this holiday season and that we're all healthy and doing well. My problems are truly first world problems of what to eat for dinner while traveling to them and if I want to make the crust from scratch when I make my apple pie. I am so fortunate and I want to hold on to that feeling more often through the highs and lows of business school and life in general.
But back to sweet potatoes. I found last winter that I'm actually crazy about them. Dead serious. So here's my little bit of wisdom on a frugal, healthy dish for thanksgiving and beyond.
- Buy a crap ton of sweet potatoes when they go on sale this week or next.
- Slice into chunks (traditional) or thin disks (will cook faster and great for sandwiches)
- Marinate in olive oil, a little salt and vinegar and spices with enough water to keep everything good and wet
- Spice option A - rosemary, a little oregano
- Spice option B - a little cinnamon, chili powder
- Roast in the oven at 425 or, if you're fortunate enough to live in a climate that allows, grill (disks work better) until soft. Basting with marinade occasionally, optional but helpful.