Sunday, January 2, 2011
A Sweet Start
It's taken me a week to write this post, mainly because I'm feeling pretty down on this whole New Year's thing. Last year I was whining about New Year's Eve, but this year I'm extending the complaints to the whole concept of New Years. A new year is a pretty arbitrary designation, you know? It's only a new year by the Gregorian calendar, so why do people give it so much weight? The problems that weighed upon me in December are still right here in the New Year. There is no promise of better things.
So where does all this bitterness leave me? Going through the motions. And that I did. Despite desperately wanting to skip on the fancy dinner for New Year's Eve, I managed to make some duck, a pretty little salad and some sweet potatoes.
It's a good thing there were sweet potatoes. I certainly need something to help swallow this start that is so tinged with bitter.
MASHED SWEET POTATOES
adapted from Emeril
2 sweet potatoes
2 T butter
2 T greek yogurt
salt and pepper to taste
(See how the ratio is 1 T of butter and 1 T greek yogurt per potato? Go with it. Make as many as you like!)
Wash the sweet potatoes (you're taking off the skins later, so you probably don't need to be that thorough). Poke the skins with a fork a few times. Preheat your oven to 450 F. But you're not going to use the oven just yet. Instead, stick the sweet potatoes in the microwave and microwave for 1 minute. Then turn them over. Microwave for 2 minutes, then turn them over again. Then microwave them for 2.5 minutes. Now they're ready for the real oven. Bake for 25 minutes at 450 or until the insides are tender and fluffy. Cut open the potatoes, careful, they're hot! Scrape the insides into a big bowl (I used the bowl of my stand mixer). Add the greek yogurt and butter, season with salt and pepper. Mix well. Serve. Allow them to take the bitter edge off whatever you're up against.