June 8, 2009
With 6 people in the house a potluck can be a more like a series of bottlenecks. I made sweet potatoes because they just sit in the oven and don’t get in anyone’s way. I learned from Alton Brown on his Food Network show “Good Eats” that a good brine/marinade has got to have acid and salt. Well, sweet potatoes are a little different than a pork tenderloin, but his rule worked great anyway.
First I made a little lube. I always start with herbs
- Fresh rosmary
- a lot of garlic
- some crushed red pepper
- kosher salt
Then I added some stone ground mustard, juice of a lemon (acid), olive oil, and red wine vinegar (acid). Now thats what I call a marinade.
I chopped up two sweet potatoes in disks and then in fourths, an apple, and an onion. I thew in the lemon from juicing for good measure. Mixed to coat, transfered to baking pan and sprinkled with cinnamon.
The apples made everything just a little tart and the crushed red complemented the sweetness of the yams. Yum.