Emiko: Day 41, Sweet (potato) Eats

Hello, hungry-bellied friends! Here I am going to offer you the two newest additions to our virtual cookbook. The ingredient featured in both of these recipes is the magnificent Sweet Potato. These are so delicious, yet sometimes under-appreciated. 

I am posting a delectably simple recipe for sweet-yet-spicy Sweet Potato Fries. So easy, so yummy! Next will be a Whole Chicken with Sweet Potatoes and Carrots recipe for the slow-cooker. Here is what the finished product looks like (with some of that Quinoa recipe on the side still left over from last time, and by the way it keeps really well!):

Looks awesome, right? Well, I would have taken pictures of the Sweet Potato Fries too, but we ate them too fast! So no pictures. But here's the recipe, and if you make then you will get the delightful bonus of getting to eat 'em, too. What could be better?

Sweet Potato Fries

4 medium-sized Sweet Potatoes

1 tbsp Olive Oil, plus a dash to grease the baking sheet

1/2 tsp Paprika

1/4 tsp Cinnamon

A sprinkle of Cayenne Pepper, or to taste

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and set aside. As the oven warms up, peel the sweet potatoes and cut them into long, square strips. You know, like a french fry! Place the sweet potatoes into a sealable plastic bag and add the oil, paprika, cinnamon and cayenne pepper. Shake the bag until the potatoes are evenly-coated. Pour a small amount of oil on the lined baking sheet, just enough to grease the surface. Spread out the fries evenly, in one layer. It is very important to have just one layer, or some fries may burn/remain soggy. Bake in the oven for a total of 25-30 minutes, checking in every 10 minutes and flipping them around. After 20 minutes, try a fry (be careful, they're hot!) to see if you want them any spicier, and if so add more cayenne pepper. Keep a close eye for the last 10 minutes, to assure your fries don't burn. Remove from oven, and serve immediately. And enjoy!

Slow-cooker Whole Chicken with Sweet Potatoes and Carrots

I got this recipe from familyoven.com, I will link to it here. In my version, I am changing it slightly by substituting sweet potatoes and carrots for the mushrooms in the original. We used an unfrozen chicken, and removed all the skin and most of the fat. We came back to check on the chicken after 7 hours, and it was just right. I also think that there is definitely too much butter in the original recipe, so try it with less before you add more butter to the paste. We also didn't add any salt, and it still came out fantastic.

1 (about 3lb) frozen or fresh whole chicken (make sure it will fit in your slow-cooker!), giblets removed

1 lb sweet potatoes and carrots (about 1/2 lb of each), cut into 1/2 inch pieces

2-3 cups water

1 small white onion, peeled and chopped

3 garlic cloves, peeled and crushed

1/2 tbsp dried rosemary

1/2 tbsp black pepper

1 tbsp garlic powder

1-3 tbsp unsalted butter, softened

2 tbsp honey

Place the potatoes, carrots, and about half of the onions in your slow-cooker, and pour just enough water in to cover the vegetables. Place the chicken on top of the vegetables, and set the slow-cooker to low. Cover with lid. Place all the other ingredients in a food processor and blend them into a paste. Remove the lid from your slow-cooker, pour the paste evenly over the chicken, and replace the lid. Let cook 6-8 hours, depending on how hot your slow-cooker runs. If you are using a frozen chicken, it may take up to 10 hours. The meat should be falling right off of the bone, and the vegetables also very tender.