I was still feeling a little apprehensive, especially since I was making up a new recipe idea (of course, why would I ease my way back in to real food with anything familiar?) but I overcame my fears.
That's right, I am a strong, courageous, fearless - yes, fearless individual.
Well, not really. But I wanted to get a recipe together for this weeks contest on Food 52featuring sweet potatoes (attention foodies: if you have not checked out this site, please do so) so I had to get a grip on my paranoid stomach.
I sat my stomach down and gave it a stern talking-to.
Picture if you will me staring down at my belly, pointing fingers and making mean faces.
Or no, maybe you shouldn't picture that. Yeah, no, skip it...'cause it never happened and you can't prove otherwise!
I entered my recipe for sweet potato fries but I also wanted to play with sweet potatoes a little so I thought about doing a stuffing. Here's the results:
Preheat oven to 425 Peel and dice sweet potatoes toss diced potato with olive oil and lay on parchment covered baking sheet roast for approx. 20 minutes or until you can pierce pieces with fork easily At the same time lay diced sourdough on baking sheet and place in oven for approx. 5 minutes to toast Saute onion in olive oil just until softened Season onion with s&p Fry bacon until just crispy and dice into bite sized pieces In a large bowl combine sweet potato, toasted bread, onion, bacon Add to mixture toasted pecans and cranberries Add spices and season with s&p Add 1 cup chicken broth slowly (just enough to moisten mixture) Stuff bird with mixture or if baking: Heat oven to 325 and bake for 1 hour
p.s. SeaBass enjoyed it so much he let bacon back in to his heart.