Sweet potatoes are like chicken. You can NEVER have too many recipes for them!
We sweet potato lovers comb cookbooks and the electronic airwaves in search of the next best thing. Sure, we have our fall-back favorite recipes, but we’re like sharks, always moving forward, seeking new prey.
And so when I stumbled upon this elegant formula for a baked sweet potato skin, I knew it was going to have a starring role in my upcoming holiday dinners.
How wonderful would these be beside slices of turkey for Thanksgiving dinner or the day after bird-day, or with a roast chicken dinner, or pork chops? Can you see them on the plate with roast beef for Christmas? I can!
I found this wonderful recipe through the blog “A Kitchen Hoor’s Adventures ,” written by Christie Campbell. I was assigned her blog this month for Secret Recipe Club , the group I belong to in which participants are secretly assigned to explore someone’s blog and quietly cook from it for a month. We all share our secret projects on the same day, and today is Reveal Day!
On Christie’s “about” page, she says she appeared on “Emeril Live,” which hooked me immediately. Turns out she had seen a contest for potato recipes while watching the show one day, and had forgotten she even entered it when they called her to say she won and wanted her to appear on the show. Love that story! I immediately made plans to make that recipe.
I almost made her Spinach and Mushroom Quiche with Spaghetti Squash Crust , since I have a newfound love for that squash. And her Key Lime Cheesecake Bars  look to-die-for, but in the end those potatoes were whispering in my ear. So glad I answered the call, Christie!
The fact that it was a sweet potato recipe was all the better, since I adore sweet pots, as I call them. I decided to push the envelope here and used a new-to-me sweet potato called Stokes Purple® Sweet Potatoes, a non-GMO version whose flesh stays bright purple after you cook them.
And since I was pushing things, I used Red Walnuts, a new variety grown in California that is slightly less bitter than regular walnuts (to my taste buds anyway). They’re pretty, too! Score!
We ate the potatoes for a vegetarian dinner, and I wished I had made more. They’re already on my menu plan for Thanksgiving.
Thanks, Christie, for a fun month exploring your blog. Everyone skedaddle over there and take a look!
Meanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month!