Sweet Potatoes
Cooking From The Market likes my salt-crusted baby sweet potatoes. Which reminds me that I need to make them. It’s the season.
This is another reason for The Journal Project. It's easy to get into a rut, to cook things that worked really well until you tire of them. I haven’t made these sweet potatoes just this way for ages, and yet they're good enough for a serious cook to like them. (If I'd taken my own advice, I'd be better off planning menus for my own dinners. As it is, I'm always worrying. “Duck confit? But did we have that the last time they came to dinner? ”)