A quick look back on contestant number 2 (“Loaded Sweet Potatoes” from the Oh She Glows Every Day cookbook) … after the “Avocado Cilantro Crema” married all its flavours together overnight, it was much more flavourful. Again, as with contestant number 1 (“Dressed to the Nines Sweet Potatoes” from The UnDiet Cookbook), the leftover serving was quite a bit better.
Tonight I tested out a recipe from Minimalist Baker’s Everyday Cooking cookbook …
Contestant Number 2: Thai Baked Sweet Potatoes (picture as shown in the cookbook)
I’ve done my best to make these recipes exactly as detailed. One difference I had to make between this recipe and my version is the chickpeas … I substituted in black beans instead as chickpeas don’t agree well with my digestive tract.
Again, this recipe was easy to follow. It called to rub the sweet potatoes with grape seed oil before baking, but given how the other sweeties turned out without oil, I opted to omit this oil.
The book lists a sub-recipe for “Ginger Tahini Sauce” inside the main recipe and it was also very easy to follow. It called for 1 – 4 TBSP hot water to “thin” the sauce and I used 2 TBSP, but honestly, it didn’t really need any water. The tahini & ginger created quite a bit of sediment, so I ended up using a sieve to make it smoother. An after-thought would be to throw these ingredients into the Vitamix to get it mixed up well, and next time I think I’ll use the suggested tahini alternative of peanut butter.
There was the perfect amount of beans to cover each of the servings, and just the right amount of sauce, too.
As I posted this picture, I realized I opened my bag of sesame seeds but totally forgot to put them on the dish!!! #BlondeMoment #IWasStarving
I had a couple of observers that seemed pretty interested in all 3 recipes!
This first batch of Recipe Taste Off has been VERY successful and I am looking forward to the next batch which will consist of Soba Noodle recipes!