I realize that it is March. That I should be posting recipes about lamb and peas and whatever-all-else is seasonally appropriate right now. But you know what? Sweet potatoes were on sale, so that's what we're eating, folks.
Plus it's a whopping 27 degrees as I type this. Spring? I think it's still sweet potato season around here.
This is another throwback recipe. The crunch of pecans elevates these spuds from becoming a boring side dish. And adding a touch of orange zest makes them taste fresh and (dare I say it?) appropriate for Spring.
Orange Scented Sweet Potatoes with Pecans
Originally posted in February 2011
1 large sweet potato
1 teaspoon butter
1/2 teaspoon orange zest
Pinch ground nutmeg
Salt and pepper
2 tablespoons chopped toasted pecans
Poke a few holes in the skin of the sweet potato, then microwave on high power for 8-10 minutes, until it's tender when pierced with a knife. (Flip over halfway through cooking to make sure it cooks evenly.) Allow sweet potato to rest until it's cool enough to handle. Remove peel and mash flesh with a fork. Stir in butter, zest, nutmeg, and salt and pepper to taste. Top with pecans.