Yes, I made sweet potatoes into a dessert. Just as carrots can be magically transformed from unexciting root vegetable to scrumptious cake, a little butter, sugar, and lemon juice made the savory sweet potato live up to its name. The story goes like this: my parents came home late from playing hockey and I wanted to cook them sweet potatoes to go with their salads, but before the water had even boiled they were already inhaling their meal. We finished the salads long before the potatoes were ready so I had some half-cooked vegetables and I had to do something. Inspiration struck, and with a wave of my magic wooden spoon I made a warm, sugary dessert in almost no time and even fewer ingredients.
My recipe: Caramelized Sweet Potatoes
- 3 small sweet potatoes, cut in to cubes
- 2 tbsp unsalted butter
- 1/4 cup brown sugar (or even less)
- 1/2 a lemon, squeezed
- pinch of salt
What to do:
- Boil 1/2 a saucepan full of water and a pinch of salt, then add the sweet potato cubes and cook for about 10 mins, until just barely soft. Strain and set aside.
- Set the heat to low and melt the butter in the same saucepan and add half of the sugar, stirring until dissolved. Dump in the sweet potatoes and mix well. Squeeze about a tbsp of lemon juice in and mix and taste. Keep adding sugar and lemon juice until the ratio pleases you.
- Keep stirring over low heat until the potatoes are very soft and the topping has reached a syrupy consistency.
- Serve warm with a scoop of vanilla ice cream or frozen plain non-fat greek yogurt.
This dessert was delicious and I have definitely found a staple for my college kitchen, which is exactly what I set out to accomplish this summer!