Cooking through the shoulder season can be tricky. When it's chilly and wet, I'm inclined to stay in and to forage through my scant pantry instead of browsing the co-op for lighter spring fare. I'm inspired to make something delicious from whatever I happen to have on hand — often it's potatoes or sweet potatoes in a basket, eggs from the refrigerator and the vibrant spices in my cabinet.
In the United States, our sweet potato consumption is far lower than the rest of the world's. Perhaps it's because we're in a butter-brown sugar rut. Instead, consider Asian and Indian seasonings when spicing up these earthy roots. Try drizzling them with toasted sesame oil and a dash of soy sauce. Or sprinkle them with chili powder, coriander, allspice and a squeeze of lime. They're also great with a splash of good olive oil, balsamic vinegar and an Italian herb blend.
Leftover roasted sweet potatoes make a wonderful mash that is as delicious on its own with hints of spice but even better when shaped into patties and sizzled in a pan before baking. These simple cakes make a great starter, light main dish or pretty side. Try them for breakfast or brunch sweetened with a splash of maple syrup or honey and served alongside bacon or sausage.
The orange-fleshed sweet potatoes are especially good mashed and shaped into cakes. Luscious looking, their flavors are mildly sweet and complex and the texture is light. Season the batter with chopped jalapeño or warm curry spices; work in a little shredded Cheddar cheese for a denser, richer cake. An egg makes a sunny addition, and the yolk will split into a golden sauce.
Sweet Potato Cakes with Baked Eggs
Serves 4 to 6.
These are best eaten straight out of the pan, but leftover cakes (without the eggs) can be stored in a plastic bag in the refrigerator or frozen and then reheated in the oven. If you're not using leftover potatoes, you'll need to add time to roast the sweet potatoes. From Beth Dooley.
• 1 tbsp. olive oil, or more as needed
• 1 small jalapeño, seeded and finely chopped
