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What To Do With A Sweet Potato
When I first came here (I hate to sound like a dinosaur but it’s true) the weather would be cool, even chilly by October.
The smell of mothballs would hang in the air, because on 1 October the Eixample ladies would haul their winter clothes out of storage (in those days, they actually wore fur coats). Even now you may see people bundled up simply because it’s October. And chestnuts and muniatos are in season, although climate change is hardly conducive to warming yourself with a paper cone of roasted ones from a street brazier. The muniato (or boniato) is a sweet potato, and they were always loathed in the UK because they were used to make ‘surrogate’ chips (fries) for the armed forces during the war. Muniatos are delicious baked in the oven. Then you cut them open and eat with a spoon, usually burning your mouth. That’s the only thing I ever learnt to do with them until Theresa, my vegetarian co-author, came up from Málaga for a visit one November. She peeled them and sliced them, then laid the slices in a baking dish with sliced onions, olive oil, salt and plenty of pepper, and herbs - oregano is good. We did them in the oven till a bit crispy on the outside. I never realised they could be so, well, moreish. Their deep orange colour is gorgeous and comforting, and they are also packed with vitamins, iron and other health stuff. Go for it, and let us have your recipes. Valerie is the co-author, with Theresa O’Shea, of In The Garlic: Your Informative, Fun Guide to Spain.
Comments
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In the United States, or maybe just in my family, sweet potatoes were always covered with butter, brown sugar (American, not the ‘raw stuff’) and even marshmallows for the holiday of Thanksgiving! WoW! talk about a sweet treat. Yes, baked together so the top browns a bit. Now in Barcelona we still eat the yummy tuber, but in a much healthier manner. I use just a bit of olive oil, and sprinkle with cinnamon-sugar, since brown sugar is not readily available. Convection roast, and voila- yummy! Thanks for the timely reminder! By Eileen Kershenbaum on 05.10.2009 |
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My first autumn here (from 1 Oct 1988) it was still warm early in the month, with an amazing light (I still have the photos, kept as “first film”). On 12th Oct went to Sitges and I don’t think it was just me in a summer dress! By Lyn Shepherd on 06.10.2009 |
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Here´s a variation of apple crumble. Alternate thinly sliced sour baking apples with thin slices of sweet potato (raw). Sprinkle each layer with sugar and lemon. Top it all with a crumble made of flour, sugar and butter. Bake for about 40 minutes. Serve hot or cold. Either way is delicious. By Sasha Platis By Sasha Platis on 06.10.2009 |
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Yum. I will definitely try these even though I haven’t got much of a sweet tooth. Panellets are incredibly filling. By Valerie Collins on 06.10.2009 |