baked sweet potato with spiced yogurt & grapes

sooooo. it’s time for some confessions. again. like, i am freaking out about turning thirty. three-zero. it’s not that i’m feeling different, or that this thought makes me feel sad, or old and wrinkly… it’s more like: how come i’m already thirty (so very soon)? i still feel… well, twenty-something-ish. if not younger (at heart, you know). 
yet most of my friends made at least some kind of a party for their big three-o event. i won’t. not because i don’t like parties, or because i will be terribly depressed on that day. just because… well, honestly, i don’t really know why. so far, my excuse was always that my birthday is in december, and that people are busy, all the time, anyway during this season. this year, i guess people would even make room for ‘my’ party, somehow, considering it’s a sort of relevant age. they’d make an effort. but… i just don’t want to celebrate this event. i want to have a nice piece of cake (sure), get a few really warm and long hugs – and just move on. no biggie.
but then why does this make me feel guilty – towards people i know and love? do you think it’s kind of an obligation to throw a party at one’s thirtiest birthday? or is it okay to go over it like nothing happened? what do you think?
can i serve you some nice food to distract you? that would be awesome… thank you.
baked sweet potato with spiced yogurt & grapes
ingredients:
4 medium sized sweet potatoes, peeled
1 cup grapes, halved & deseeded
1 handful dried cranberries
1 handful cilantro leaves, coarsely chopped
1 cup plain greek yogurt
1 tbsp. ras el hanout (an arab spice mix with cumin and rose petals)
3 tbsp. olive oil
1 tsp. maldon sea salt
1 garlic clove, minced
1 drizzle lemon juice

directions:

preheat the oven to 220 degrees celsius (or 400 degrees f). line a baking sheet with parchment paper. cut the potatoes into sixth lengthwise. put them in a bowl, add the olive oil and a generous pinch of maldon sea salt and toss to coat well. spread evenly on the baking sheet.
bake in the oven for 30 to 35 minutes or until the sweet potato wedges are slightly golden and partially charred. remove and let cool for a few minutes. prepare the yogurt: sweat the ras el hanout spice mix in a frying pan for a minute or two, until a strong nutty flavor develops. put aside and let cool.

combine the toasted ras el hanout with the yogurt, a generous pinch of salt, the minced garlic clove and a drizzle of lemon juice. arrange the wedges on a large plate, drizzle the spiced yogurt in the middle and sprinkle with the grapes, cranberries and cilantro leaves.

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