My Mexico trip is winding down and there is a threat of Colombia on the horizon. How difficult it is to be a total homebody, dedicated to my little space and kitchen and to have this desire to see everything this wide world has to offer?
Before I leave I always look around and wonder, “What would my life be like here?” The story-teller in me stirs. But tales like this exist in the short run. The stage is set, you see where the narrative might go, but you don’t follow it to its end. And just maybe, therein lies the beauty. The poetry is in the ephemeral, the what if and the home that I have built. Time and place, chemistry and geometry, they’re all part of the mix and that is what you carry with you until it fades. The city scape and colonial aspects of Mexico are so evocative they take on a character of their own. Storefront cafes, rooming houses built on hillsides, palm trees and the feeling of being in some neighborhood of strangers who don’t know what brought them together or what lies ahead.
Going back and forth between lands requires a person with a special love of the world, with a feeling for the loneliness of a traveler who has built a home elsewhere. This trip and being here on and off for 65 days of the 170 or so of this year has moved me in the most beautiful way. And so, I bring you the final installment of the meals I made my husband before this last stint here. For me it has all of the elements that make going away and coming home so fraught.
Baked and spiced sweet potato fries drizzled in honey. Cumin and cinnamon are a marriage made in heaven. Smoked paprika adds a touch of the foreign. A drizzle of sweet honey and a crunch of pistachio for texture and you’ve got the perfect mix. Warm, spicy, filling and satisfying. Top with cilantro or even Greek yogurt and you’ve got it made.
When I get back to NY I have a bunch of unbelievable Mexican recipes to play with and I cannot wait to share. It’s been amazing to carry you all with me over Instagram. This space right here is a grounding home for me when I’m away from home and the comfort of building it myself, but with you all carrying it and keeping it afloat is a true joy. Kind of like these sweet potatoes! Buen provecho!
BAKED SPICED SWEET POTATO WEDGES WITH PISTACHIOS & HONEY
- 4 sweet potatoes
- 1 tablespoon oil
- 1/4 c pistachios
- smoked paprika, cinnamon, cumin; a few good shakes of each one
- juice from one lemon
- 2 tblsp honey
- scant handful of cilantro; chopped
- 1 pinch of sea salt
Preheat your oven to 425 F. Rinse the sweet potatoes. Cut into wedges. Bathe in the oil, salt, cinnamin, cumin and smoked paprika and pistachios. Add the honey and the lemon. Cook the sweet potatoes for about 45 minutes, or until soft.
Let the potatoes cool slightly and then drizzle with a little more honey, spices and top with cilantro. Provecho!