68 Days of Gourmet: Day 41
Sometimes I struggle with side dish variety. It’s too tempting to make things that are easy and familiar. I wanted to make sweet potatoes with the fig and chili glazed pork tenderloin that I made last night but had an urge to roast them and not just bake them. I browsed through some online recipes at epicurious.com and thought that the spice mixture for these Roasted Spiced Sweet Potatoes sounded perfect to compliment my pork.
The sweet potatoes turned out just as I had hoped. The combination of sweet, savory and spicy was so delicious and would work well with a variety of meals – a fabulous addition to our side dish rotation!
I don’t have many updates on the fitness front since we last talked. My lower calf/upper ankle was extremely sore after yoga Tuesday and all day Wednesday (something I did running Monday). It’s so frustrating because it’s the same leg (left) that always gives me trouble. I had achilles tendonitis when I was training for my first marathon last year and that leg is just still not right. I still get all kinds of weird “popping” sensations and tightness in that spot. You’d think that six weeks of extremely easy running + yoga would leave me ready to start training again but my leg disagrees. BOO! So yesterday I attempted to run a couple miles but it was pretty painful. I came home and iced and foam rolled. It feels much better today so I’m going to attempt my 6 mile training run this weekend. I taught BodyPump tonight and will be heading over to Y2 tomorrow after work for the Prana Dance Party. Tanner has a DJ coming to spin while we practice. Apparently, DJ Hyfi is into yoga and travels around to yoga studios to DJ. Love it – should be fun!
I’m teaching BodyPump Saturday morning and then we’re going to look at houses…AGAIN…hoping we find something this time! I’m ready to be done with house hunting! The weather is supposed to be pretty bad here again this weekend (lots of cold rain, sleet, but no snow this time) so hopefully we’ll be able to go look at houses and I can get my run in. I’ll be talking to y’all soon with updates!
Roasted Spiced Sweet Potatoes
(Recipe source Gourmet, January 2002)
* Total disclosure…I did not measure out the spices below or grind them. I just used ground coriander and left the fennel seeds whole. It was just easier that way!
1 teaspoon coriander seeds or ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil or olive oil
Preheat oven to 425 degrees. Prepare a baking sheet with foil (for easier clean up), shiny side down. Spray with cooking spray or drizzle with oil.
Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Yield: 4 servings