My Mexico trip is winding down and there is a threat of Colombia on the horizon. How difficult it is to be a total homebody, dedicated to my little space and kitchen and to have this desire to see everything this wide world has to offer?
Before I leave I always look around and wonder, “What would my life be like here?” The story-teller in me stirs. But tales like this exist in the short run. The stage is set, you see where the narrative might go, but you don’t follow it to its end. And just maybe, therein lies the beauty. The poetry is in the ephemeral, the what if and the home that I have built. Time and place, chemistry and geometry, they’re all part of the mix and that is what you carry with you until it fades. The city scape and colonial aspects of Mexico are so evocative they take on a character of their own. Storefront cafes, rooming houses built on hillsides, palm trees and the feeling of being in some neighborhood of strangers who don’t know what brought them together or what lies ahead.
Going back and forth between lands requires a person with a special love of the world, with a feeling for the loneliness of a traveler who has built a home elsewhere. This trip and being here on and off for 65 days of the 170 or so of this year has moved me in the most beautiful way. And so, I bring you the final installment of the meals I made my husband before this last stint here. For me it has all of the elements that make going away and coming home so fraught.
Baked and spiced sweet potato fries drizzled in honey. Cumin and cinnamon are a marriage made in heaven. Smoked paprika adds a touch of the foreign. A drizzle of sweet honey and a crunch of pistachio for texture and you’ve got the perfect mix. Warm, spicy, filling and satisfying. Top with cilantro or even Greek yogurt and you’ve got it made.
When I get back to NY I have a bunch of unbelievable Mexican recipes to play with and I cannot wait to share. It’s been amazing to carry you all with me over Instagram. This space right here is a grounding home for me when I’m away from home and the comfort of building it myself, but with you all carrying it and keeping it afloat is a true joy. Kind of like these sweet potatoes! Buen provecho!
BAKED SPICED SWEET POTATO WEDGES WITH PISTACHIOS & HONEY
INGREDIENTS:
- 4 sweet potatoes
- 1 tablespoon oil
- 1/4 c pistachios
- smoked paprika, cinnamon, cumin; a few good shakes of each one
- juice from one lemon
- 2 tblsp honey
- scant handful of cilantro; chopped
- 1 pinch of sea salt
DIRECTIONS:
Preheat your oven to 425 F. Rinse the sweet potatoes. Cut into wedges. Bathe in the oil, salt, cinnamin, cumin and smoked paprika and pistachios. Add the honey and the lemon. Cook the sweet potatoes for about 45 minutes, or until soft.
Let the potatoes cool slightly and then drizzle with a little more honey, spices and top with cilantro. Provecho!
Viva Mexico!
Lovely photographs. The recipe looks and sounds pretty good too 😉
Thank you so much!
Those sweet potato wedges look delicious! I have made them with garlic and with paprika, but not with all the other things you have added–I must try these as a tasty variation! Thank you for sharing!
Oh Jenny, yours sound amazing too. I love garlic! Have a great weekend!
Gorgeous photos, Amanda. I love the simplicity and elegance of this dish. Sweet potatoes are not easy to come by here in France, and they often come from the other side of the planet (your side), so I don’t often purchase them. I might just have to make this dish though, as I know it would be a hit in this household! Safe travels, wherever you are! I hope you are well, and can’t wait to see what other Mexican recipes you have in store for us, now that a friend of my mom’s from San Francisco is coming over for a visit and bringing me bags of dried peppers (yay! chile salsas, chilaquiles, and other chiles con carne… can’t wait!)
Aww thank you Darya. I look forward to catching up with you. What a great delivery headed your way! You would love these. All of the recipes you mention are those I want to try and more. Talk soon! Xoxo
Beautiful photos! The sweet potatoes look fantastic–I love the pistachio addition. Enjoy the rest of your time in Mexico!
Thanks so much, Mary Frances! Have a wonderful weekend.
This is such a delicate dish to me for some reason.
I really like the simplicity of it all and I know it’s delicious as all hell.
Cheers to the next adventure baby love 🙂
Thanks so much, Dana. I think it’s delicate because of the balance. It’s a classic comfort food elevated to something incredible. It’s all simple ingredients and a little spice. I like drinking to the next adventure. It’s a good way to look at it. Thanks for that. xo
I have to try that! 🙂
Yes! No veo la hora de contarte las noticias mías. Tu correo electronico me hizo tan contenta, amiga mia. Un beso. xo
What delicious flavors are combined here. Looking forward to your new experiments.
Thanks, Jovina. These really are a treat. Looming fwd to sharing them with you.
I have to confess that sweet potatoes don’t do much for me, but nevertheless, I could read what you have to say regardless! I love your thoughts and incite, especially about the places you have visited. Columbia! Wow, I hope you get that job, how amazing that would be…
i love that little silver tray (butter dish perhaps?) with the pimentòn and cumin too 😉
Thanks, Md. I’m flattered. Colombia would be amazing. We’ll see. Tbe did was my great grandma’s. I think it might have been for butter. I love all of her kitchen stuff. Have a great weekend. Just landed in nyc.
You too!
safe travels back to NYC!
Gracias!!
What a lovely combination. And Columbia? I look forward to seeing it on Instagram.
Thanks, Michelle! Looking forward to new adventures.
What a delicious dish, love all the spices in it, thank you for sharing. Your food photography is most beautiful
What gorgeous photos! And I love the sweet potato recipe! Can you find real yams in Mexico? I’ve always wanted to try them side by side with sweet potatoes!
Thank you, Mimi. There is so much produce in mexico but I didn’t get my hands on a yam. That would be a great pairing. This seasoning is so delicious. Thanks for your comment! Xo
Simply damn delicious and comforting sweet potato wedges!!!
can’t wait to try some…
Thanks, Dedy! I hope you’re well!
Your photos are absolutely gorgeous!! I don’t buy NEARLY enough sweet potatoes!
Thanks so much, Cathleen! My husband is actually allergic to potatoes (so weird) so I have to get sweet potatoes or yucca. Xo
BEAUTIFUL. I feel like I’m thumbing through a professional travel and food photographer’s portfolio. Also nice to be reminded of one of my favorite books, Wallace Stegner’s Angle of Repose, that was set in Mexico City early on in the book. I’ve always wanted to visit however my husband is dead set agains setting foot in Mexico right now, anywhere in Mexico.
Your comments are so thoughtful, Sue. I love Wallace Stegner, but have never read this one. I’ll have to get it this week! Thank you for the beautiful compliment. I understand the hesitation to visit Mexico, but I’ve been in and around mexico city on and off all year and felt very safe there. Stay at a good hotel, don’t wander around alone at night and don’t hail taxis off the street and you’ll be fine. Even with Chapo on the loose.
This recipe looks perfect – so simple and full of flavour. I love baked sweet potato with paprika and honey but adding pistachios is a fantastic idea – will certainly give it a go.
Thank you, Hatti! They really make a great dish. I’ve been wanting to go back to this one and add tahini paste or miso or something slightly different to make them even more addictive. Enjoy!!!