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COME INTO THE KITCHEN, GARDENER: If You Didn't Toss It, And You Planted It, Then Cook And Eat It!

By Karen England.

Photo credit: Karen England.
Karen's advice; "Just add sliced green onions" for a delicious sweet potato for one.

This month, while editing Sommer Cartier's column, GROW IN ABUNDANCE: Don't Toss It, Plant It! about growing sweet potatoes and green onions, Karen England got hungry for her favorite sweet potato for one recipe that was clipped years ago from a now defunct Martha Stewart Living Omnimedia magazine title called Blueprint. Even though the original recipe did not call for green onions they are great in this dish, so don't forget to add some.

1 8-ounce sweet potato

1 tablespoon sweet chili sauce

1/4 teaspoon soy sauce, or to taste

2 tablespoons mung bean sprouts, cut into 1-inch pieces

1 tablespoon chopped salted peanuts

3 tablespoons mixed basil and cilantro leaves, torn if large

1 teaspoon fresh lime juice (from 1 wedge)

Roast the sweet potato in a 450 degree oven for 45 minutes, until fork tender. Split the potato, and gently mash the flesh with a fork. Drizzle with chili sauce and soy sauce; mash to combine. Top with peanuts, bean sprouts, basil, cilantro and lime juice. Makes 1. Recipe by Shira Bocar.


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