My husband and I have issues. Food issues, to be precise. I was raised by a California vegetarian and he was raised by meat-and-potato loving Nebraskans, who served a minimal amount of vegetables, mostly out of a can.
In the early years of our marriage, this dietary divide caused more than an occasional rift at the dinner table.
"What is that?" my husband would ask, pointing indignantly at a bowl of steamed squash. "Whatever it is, I'm not eating it."
sThe mere sight of him culling carrots out of stir-fry would set my teeth on edge.
Like everything else about marriage, though, compromise is often the key to success. In an effort to become a good role model for our boys, he began to try new things and even came to appreciate them. Today he could be the president of the Brussels sprouts fan club, something I never would have imagined years ago.
I began to incorporate a little more meat into our weekly diet. The common middle ground, though, was definitely the latter half of the meat-and-potato duo, which we both could wholeheartedly embrace.
Not a hard thing to do. What's not to love about this old-fashioned, honest, salt of the earth vegetable? Still, it's not exactly on anyone's "superfood" list.
The same is not true for sweet potatoes. This delicious member of the dark orange vegetable family is a distant relative to the potato and, for me, it's a culinary loophole.
