For two people or two meals, you may be surprised how the rugged sweet potato so simply becomes just the meal you yearn for. The energy to create this dish goes into slicing and arranging the sweet potato rounds so prettily. So simple. I find this quite relaxing and an opportunity to take a deep breath and think of nothing. Brush with warmed butter and olive oil and sprinkle with your best salt. As the potatoes bake and you begin to unwind, knowing very shortly a warm meal is not long off, assemble a salad of micro greens and a vinaigrette you whisk up on the spot. The day just got sweeter with the gift of a simple meal you made yourself.
I discovered the concept for this recipe from Sally Fallon's wise book Nourishing Traditions. I have modified her directions, which require two baking sheets and serve more people, for this version that is just right for two servings. This is how I make sweet potatoes for myself, having it for dinner one night with a little salad and then the next day enjoying the remaining portion for lunch.
To nourish oneself with simple foods when too busy, stressed out or tired is empowering. Once we know a few basic recipes and use them regularly, we come to experience the immense benefit of cooking for oneself.
sweet potatoes for two
2 pounds sweet potatoes
pat of butter
salt, Celtic Sea Salt preferable
Preheat the oven to 350 degrees F. In a small pan, gently warm a pat of butter and pancake sized round of olive oil. Peel the potatoes and slice into 1/4" rounds. Rub a pie plate or round dish with a bit of warmed butter/oil and arrange the rounds evenly and prettily in concentric circles. Brush with the butter/oil and bake for 45 minutes.