Saturday, November 3, 2012
Today there were the usual bakers and chocolatiers and meat vendors. Of course, the orchards were in full swing with a wide variety of apples and cider. There were multi-colored cauliflowers and lots of greens, like kale and collards, and even a few late-comer tomatoes. (I also bought the poblano peppers that you see in the background to make chiles rellenos--maybe tomorrow.) The vegetable that was new to me is a variety of sweet potato called O'Henry. It's a creamy yellow potato without the characteristic stringy texture of a traditional sweet potato. At the market, near the bin of sweet potatoes, there was a basket of homegrown ginger root. A big surprise to me because I thought ginger only grew in Asia. Who knew? It was beautiful, fresh ginger, not sinewy like the ginger I usually buy at the grocery store.
Over the potatoes and ginger there was a sign that suggested roasting the O'Henry potatoes with shredded ginger and coconut oil. That's exactly what I did and they are incredibly delicious. The ginger adds a bit of a zippy dimension to the sweet potatoes. I'm so doggone spoiled. Here's the general idea:
Oven-Roasted O'Henry Sweet Potatoes with Ginger
4 medium O'Henry sweet potatoes, peeled and cut into 2-inch chunks
2 tablespoons grated fresh ginger
2 tablespoons coconut oil
1 teaspoon coarse salt
1 teaspoon coarse-grated black pepper
Toss all ingredients, place in a shallow roasting pan, and bake for 30 - 35 minutes at 375 degrees. Toss several times while baking to roast evenly.