Nosh Nosh Baby

I stumbled across this recipe while doing a search for a tasty sweet potato recipe to bring to a BBQ (thanks for posting it PaleOMG!)  The guests at the gathering included friends and REAL CLOWNS.  Not Joking.  It is hard to screw up a sweet potato, but this came out extra tasty.  I have to mention something I noticed that made me do a double-take… only a handful of the guests ate the potato skin!  It took nearly all of my self-control not to steal them from their plates, but I managed to pretend like I didn’t notice (I think).  What is going on people?? Don’t you know how delicious the skin is?  Don’t you know how cool it is to be able to eat the food transport mechanism (seen here)? Don’t you know that I nearly burned my fingers off trying to scoop the potato out of the skin?? DON’T YOU KNOW ANYTHING???  Just kidding… sort of.  Regardless I am curious to know how the folks who read this blog feel about the potato skin.  Please tell me… when it comes to skin… are you in?

I didn’t use all the spices she uses in the original recipe (ginger, cinnamon, clove) but I borrowed the general gist of adding sausage and curry flavor.

Ingredients:

4 large sweet potatoes, look for ones that are round and fat and scrub them clean with some of this, I buy mine at TJ’s

1 large onion, chopped

1 lb. spicy ground pork sausage

5-9 shakes of Cayenne Pepper (optional of course)

1.5  tbsp. curry paste (from Whole Foods)

2 cloves garlic, minced

S + P to taste

1 tbsp. fat/oil/butter

How to:

Heat the oven to 400.  Chop the spuds in half length wise and place on a foil lined cookie sheet (I didn’t use foil and spent 30 minutes scrubbing my roommate’s cookie sheet clean).  Sorry Lindsay.  Set a timer for 30 minutes.

Heat up your oil/ butter in a pan and sautee onions for a few minutes.

Add your sausage and brown.

Just as your sausage finishes browning, add in a few shakes of cayenne pepper, salt and minced garlic.  Stir around for 2 minutes and remove from heat.

Check your spuds.  If they are soft enough to press in, take them out and remove from the hot cookie sheet to cool.  Mine were a little crispy but I pulled most of the burnt parts off and ate them.

Once cool enough to handle, scoop out the inside with a spoon and reserve in a mixing bowl.  Be careful not to rip the skins, they are fragile and require TLC.  Set skins aside and marvel at their wonderfulness.  Take a photo of them and upload it to instagram (optional).

Using a slotted spoon, mix the sausage/ onions in with the sweet potato.  Add in curry paste and mix thoroughly.  Taste to be sure you like what you have created.  I added in more Cayenne and salt at this point.

Spoon mixture back in to skins and pop into oven (or the broiler) until they get brown and crispy on top.  Serve and bask in your own glory.