Savory Stir-Fried Sweet Potatoes ♥

Today's sweet potato recipe: An easy weeknight supper vegetable, grated sweet potatoes cooked with a touch of heat and a splash of soy sauce. Low carb and full of flavor. For Weight Watchers, the sweet potatoes add up to just one point! Not just vegan, "Vegan Done Real".

Well hello, fall, so glad you're back.

The acorns may not yet thwack onto the roof but food-wise, I'm ready to put aside the spare bites of summer tomato and sweet corn and even this year's much-beloved okra. I'm ready to gird my table for the hibernation that is winter.

And isn't this the wonder of seasonal eating, loving each and every bite of the season's best, then moving onto the next season, ready to love each and every morsel in its own time? When I was a girl, I listened to Judy Collins sing "Turn, Turn, Turn: To Everything There Is a Season" until the 45rpm wore thin. As I listen now on YouTube, I realize how much the words guide my soul, food and otherwise.

And if this recipe for savory sweet potatoes -- published just yesterday! in the New York Times -- is any indication of repasts to come, hello fall, indeed. Chances are, all the ingredients are on hand, if not, no special trips to Trader Joe's or some specialty place are needed. Yet at least for me, this was an entirely new take on sweet potatoes, dark and toasty, sporting a little heat from a chili, something that will definitely cure sweet potatoes of the anathema of marshmallow sweetness.

I cooked the sweet potatoes an hour or so before supper, then reheated to serve with short ribs, some wonderful couscous (recipe to come, I promise!) and Me & Joe Went Hunting table conversation with two lifetime hunters. All were memorable but especially, yes, fall's first sweet potatoes.

REVIEWS
"It was fantastic!! ... Best part - my husband ate it ALL and said it was definitely something we needed to make again!! SO good!!" ~ Cher
"TWO THUMBS UP!!" ~ Molly

Keep Reading ->>>