the weekend is finally offering itself to us, and to this i release the most meditative and relieved sigh i can offer. for no other reason than this has been a long week. long and full of mysteries, ponderings, a gamut of emotions, and clocks unable to pass the time because you’re too concentrated on the time passing. do you ever have those weeks? this world threw crazy shadows this week – enough to tire a soul and wear it thin.
the positivity and the negativity balance eventually. eventually we’re allowed to feel justified. and eventually our personal version of the weekend arrives. a series of moments to gather. on a food note, do you like sweet potatoes? they are so versatile, as well incredibly fun to substitute for regular spuds. we didn’t grow them this year, but they’re slated for the new year. i like them both sweet and savory, and i hope you can get behind it too – stuffing them with maple pecan millet and chipotle cream seems to remedy (or fuel) this passion. a great meal on a chilly night. and to this i wish you the sweetest of weekends, hopefully hinged on excitement for upcoming festivities. sweet weekend, sweet heart, sweet potato.
- 2-3 sweet potatoes
- 1 1 / 2 cups of cooked millet
- 3 / 4 cup crushed pecan
- 1 shallot diced
- 2 tsp maple syrup
- 1 cup plain greek yogurt
- 1 tbl adobo sauce
- 1 adobo pepper minced
- juice of 1 / 2 lime
- preheat oven to 375 degrees. wash, scrub, dry, and prick sweet potatoes with a fork. bake in oven for 1 1 / 2 hours.
- if unsure how to prepare millet - first toast lightly over medium heat in pan, and then cook using a 2(liquid):1(grain) measurement.
- mix cooked millet with pecan, shallot, and maple syrup.
- to make chipotle cream whisk together yogurt, adobo sauce, adobo pepper, and lime juice.
- serve baked sweet potatoes topped with millet, chipotle cream, and watercress.