Sweet potatoes worked their way back into our regular rotation after the Foodie Baby started eating solid foods. They were cheap and easy to make – one large potato, baked and mashed, could literally feed her for a week. We typically prepare them as a side a couple of nights a week by baking until tender and slicing. A quick drizzle of a thyme vinaigrette and a few crumbles of goat cheese and they’re ready to go!

And then I saw Barefoot in London on the Food Network. Ina Garten made Hasselback Potatoes – whole potatoes sliced thinly (but not all the way through) and then roasted. They looked fantastic – I couldn’t wait to try it with sweet potatoes! [continue reading…]