Remember years ago when sweet potatoes had a moment in pop culture history, akin to the fervor perpetually surrounding everyone’s seasonal darling, pumpkin spice? Oprah Winfrey essentially discovered the orange spud, according to online sources- And you know that if it’s on the internet, it must be true. All of a sudden, health gurus and foodies alike raced out to clear supermarket shelves of the tubers. It was as if no one had ever noticed them before, or at least, fully appreciated their flavorful potential.
Like all food trends, the extreme pitch and tenor of that enthusiasm quickly died down to a low roar, eventually settling back into a quiet hum of indifference. Where are all the sweet potato proponents now? Is there really only room in the oven for one autumnal vegetable superstar?
This year, I’m bringing sweet potatoes back. I’ve already professed my support for their simpler starchy brethren, so it’s time we dig a bit deeper into the root cellar for more colorful, flavorful possibilities.
Warm spices and dark, rich molasses join forces with the supple amber flesh, transforming the nostalgic, simple pleasure of the humble rice crispy treat into a seasonal delight. The satisfying crunch of toasted pecans punctuate the chewy, tender squares, rivaling the experience of a full slice of Thanksgiving pie.
Better than baked custard or scratch-made pastry, though, the instant gratification of transforming basic ingredients into a instant dessert surely squashed the competition. That’s definitely something to be thankful for.