I have never made sweet potatoes before. Never. Not for Thanksgiving – someone else brings that horrible, orange dish. Not ever.
I do not make sweet potatoes as I do not like sweet potatoes. Not even with marshmallows. OK, especially with marshmallows. Which belong in cookies and ice cream (Mallomars & Phish Food, for example) and not potatoes, in my book.
But in my weekly CSA Farm Share I kept getting sweet potatoes. Along with info about how healthy sweet potatoes are: that they have as much Vitamin A and Beta-Carotene as carrots, and other such stuff.
In this frigid tundra we call Connecticut (will it EVER stop snowing this winter?), I needed a break from the salad thing. Something hearty and filling and warm. Something that I could make for dinner that would yield lunch leftovers.
Casting about for a new Lo-Co recipe to meet these demanding criteria, I turned to one of my favorite sources, Cooking Light. There I found a crock-pot recipe with 53 reviews and 4 stars (my minimum requirement for trying any new Cooking Light recipe) that looked interesting.
Then I hesitated.
First of all, this vegetarian recipe has 19 ingredients –