32 Comments

  1. Those sweet potato wedges look delicious! I have made them with garlic and with paprika, but not with all the other things you have added–I must try these as a tasty variation! Thank you for sharing!

  2. Gorgeous photos, Amanda. I love the simplicity and elegance of this dish. Sweet potatoes are not easy to come by here in France, and they often come from the other side of the planet (your side), so I don’t often purchase them. I might just have to make this dish though, as I know it would be a hit in this household! Safe travels, wherever you are! I hope you are well, and can’t wait to see what other Mexican recipes you have in store for us, now that a friend of my mom’s from San Francisco is coming over for a visit and bringing me bags of dried peppers (yay! chile salsas, chilaquiles, and other chiles con carne… can’t wait!)

    • Aww thank you Darya. I look forward to catching up with you. What a great delivery headed your way! You would love these. All of the recipes you mention are those I want to try and more. Talk soon! Xoxo

  3. This is such a delicate dish to me for some reason.
    I really like the simplicity of it all and I know it’s delicious as all hell.
    Cheers to the next adventure baby love 🙂

    • Thanks so much, Dana. I think it’s delicate because of the balance. It’s a classic comfort food elevated to something incredible. It’s all simple ingredients and a little spice. I like drinking to the next adventure. It’s a good way to look at it. Thanks for that. xo

  4. I have to confess that sweet potatoes don’t do much for me, but nevertheless, I could read what you have to say regardless! I love your thoughts and incite, especially about the places you have visited. Columbia! Wow, I hope you get that job, how amazing that would be…
    i love that little silver tray (butter dish perhaps?) with the pimentòn and cumin too 😉

  5. What gorgeous photos! And I love the sweet potato recipe! Can you find real yams in Mexico? I’ve always wanted to try them side by side with sweet potatoes!

    • Thank you, Mimi. There is so much produce in mexico but I didn’t get my hands on a yam. That would be a great pairing. This seasoning is so delicious. Thanks for your comment! Xo

  6. BEAUTIFUL. I feel like I’m thumbing through a professional travel and food photographer’s portfolio. Also nice to be reminded of one of my favorite books, Wallace Stegner’s Angle of Repose, that was set in Mexico City early on in the book. I’ve always wanted to visit however my husband is dead set agains setting foot in Mexico right now, anywhere in Mexico.

    • Your comments are so thoughtful, Sue. I love Wallace Stegner, but have never read this one. I’ll have to get it this week! Thank you for the beautiful compliment. I understand the hesitation to visit Mexico, but I’ve been in and around mexico city on and off all year and felt very safe there. Stay at a good hotel, don’t wander around alone at night and don’t hail taxis off the street and you’ll be fine. Even with Chapo on the loose.

  7. This recipe looks perfect – so simple and full of flavour. I love baked sweet potato with paprika and honey but adding pistachios is a fantastic idea – will certainly give it a go.

    • Thank you, Hatti! They really make a great dish. I’ve been wanting to go back to this one and add tahini paste or miso or something slightly different to make them even more addictive. Enjoy!!!

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