Hot potatoes!

Two boxes’ worth of sweet potatoes and a houseguest to feed. Pascal was stopping off here on his way to India, but we saw no reason to save Indian flavors for the journey ahead.

Turning to my trusty simple-but-delicious cookbook, 5 Spices, 50 Dishes, we cooked up all those sweet potatoes with serrano chiles, mustard seeds, and ginger and made ourselves a tender, burningly spicy, smoky extravaganza of beta-caroteney goodness. A simple quinoa pilaf, beautifully combining red and white quinoa, a lettuce and arugula salad with my beloved lemon oil, and a nice soupy dal courtesy of our friends at Tasty Bite, and we were ready for the kind of well-balanced, stunningly lovely, almost revoltingly healthy kind of meal I like my houseguests to think I eat all the time.

Sweet Potatoes with Chiles, Ginger, and Mustard Seeds

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