the weekend is finally offering itself to us, and to this i release the most meditative and relieved sigh i can offer! for no other reason than this has been a long week. long and full of mysteries, ponderings, a gamut of emotions, and clocks unable to pass the time because you’re too concentrated on the time passing. do you ever have those weeks? ones where you’re fully invested but just left spent by the end? this world thew its crazy shadows this week – enough to tire a soul and wear it thin.
yet around the corner comes the holiday – and nested beneath the notion of gathering and graciousness is a restorative breath to fill our lungs and wings with air. i’m looking quite forward to spreading the cheer. next week is so close, and so close we are to gathering our hearts on golden place-settings to indulge in connection and thanks. and then it always seems to me, as soon as thanksgiving occurs, the rest of the year is a mere blink in our eyes. albeit the most treasured blink. cold eyelashes and cold breath in the air. hands warmed by mittens and necks bundled by scarves. a final bloom that is christmas and a final (or beginning) head-rush that is the new year. wild eyes and flames to gather in the deepest vibrations.
the positivity and the negativity balance eventually. eventually we’re allowed to feel justified. and eventually our personal version of the weekend arrives. a series of moments to gather. on a food note, do you like sweet potatoes? they are so versatile, as well incredibly fun to substitute for regular spuds. we didn’t grow them this year, but they’re slated for the new year. i like them both sweet and savory, and i hope you can get behind it too – stuffing them with maple pecan millet and chipotle cream seems to remedy (or fuel) this passion. a great meal on a chilly night. and to this i wish you the sweetest of weekends, hopefully hinged on excitement for upcoming festivities. sweet weekend, sweet heart, sweet potato.
- 2-3 sweet potatoes
- 1 1 / 2 cups of cooked millet
- 3 / 4 cup crushed pecan
- 1 shallot diced
- 2 tsp maple syrup
- 1 cup plain greek yogurt
- 1 tbl adobo sauce
- 1 adobo pepper minced
- juice of 1 / 2 lime
- watercress
- preheat oven to 375 degrees. wash, scrub, dry, and prick sweet potatoes with a fork. bake in oven for 1 1 / 2 hours.
- if unsure how to prepare millet - first toast lightly over medium heat in pan, and then cook using a 2(liquid):1(grain) measurement.
- mix cooked millet with pecan, shallot, and maple syrup.
- to make chipotle cream whisk together yogurt, adobo sauce, adobo pepper, and lime juice.
- serve baked sweet potatoes topped with millet, chipotle cream, and watercress.
Baked sweet potatoes are one of my favourite winter meals! I love stuffing them with millet, spinach, and other veggies. So easy to prepare and their starchiness keeps me warm and full. Happy weekend to you, lovely lady! xo
Oh genevieve they sound so delicious with spinach (huge inspiration!) – I love sweet potatoes, too. They were always such a sweet holiday thing until I got older and discovered some more savory preparations. Happy weekend back to you! (dreaming up your hazelnut latte) ♥ ♥ ♥
There is a sense of excitement in the air that you’ve captured so beautifully with your words and this dish. It truly is a touch of sweetness in an ocean of comfort. Hope this weekend is as restorative as you deserve!
Oh Ksenia, I love ‘ocean of comfort’ – this line brings me so much memory and happiness. So flattered to have your presence here, and I’m glad you like the sweet potatoes! Thank you for the well wishes, and may your weekend be just as calm. ♥
Oh I just love sweet potatoes! Stuffed like this is my favorite way to eat them too! So easy and soooo many options of flavors. I love the words you’ve given to the upcoming season – so delightful and cozy. Hoping you are enjoying your well deserved weekend with a big cozy sweet potato x
thank you so sweetly jodi – i so share your affection for sweet potatoes (but this was not always so!). in more recent years i’ve developed an affinity – and the more savory applications i’m introduced to the deeper i fall in love! they’re really fun (especially when it’s chilly out) – much love to you. ♥
I love sweet potatoes Danielle. We’ve got some growing in the garden at the moment. I’ve been watching the vine climbing ever so slowly up and up. I don’t often bake them whole because my impatience (unfortunately) usually gets the best of me. But roasted… Mmm mmm.
I can’t wait to grow them next year, Nicola! It will be a celebration of sorts. Roasting them is such a lovely way to escape the windy days. ♥
I love sweet potatoes yes! The weekend food at your place must be so fabulous I bet you have a never-ending stream of guests! Hope it was what you needed sweet heart
Guests not so often, we are quiet folk in a small space! (like it this way) – but the kitchen is a beating heart, always. happy week amy! xo
Absolutely beautiful, Danielle!
Thank you so much Gena! I wish you the sweetest weekend! ♥