Yam’O’Lanterns!

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The one time I tried to carve a pumpkin by myself, I found out it was hard. Scraping and scratching out the stringy insides took forever; carefully carving the thick pumpkin walls took longer.20131019-115459.jpg

Patience: a virtue I’ve never known well and can’t summon for the art of pumpkin carving.

But I can make meals FAST! Thats what I’m good at. I’ve been eating a lot of fast meals recently, to my regret, because this first semester in my PhD program at TCU has been full of studying, events, making new friends, studying, writing everyday, all the time, and studying some more. I’ve gotten good at having some standby ingredients on hand all the time so when I am home I get a wholesome, nutritional meal with “real” ingredients, but I’ll admit that my creative cookery has fallen way by the wayside.20131019-115446.jpg

One of the ingredients I always have on hand are sweet potatoes–been eating them like a fiend! I’ve found that if you microwave the sweet potato fries for a bit, then crisp them up in the oven, things go much, much faster.

Imagine my delight when I saw Apronstring’s Yam’O’Lanterns recipe. A few more minutes added to my sweet potato prep gave me a fun food-craft to try on the fly. Here’s my make-it-fast variation of this festive fall food.

Ingredients

1-8 oz. sweet potato

cooking spray

optional: sea salt

Directions20131019-115512.jpg

-Preheat oven to 375. Lightly grease a cookie sheet. Set aside.

-Using a sharp knife, slice your sweet potato into rounds as you usually might (mine were about 1/5″ thick). Then, use a sharp paring knife to carve in the faces you like. When ready, transfer to a microwave-safe plate and microwave on high for 5 minutes.

-After that, transfer to prepared sheet. Spritz on some cooking spray and sprinkle with sea salt or other seasonings you like (rosemary would be a delicious one to use for these). Toss them up a bit for good coverage and pop in the oven for about 12-15 minutes, longer if you made thicker slices. Remove when cooked all the way through and crispy around all the edges.

Sweet Potato Hash + Egg

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If you love fun food like I do.IMG_1293

If you adore anything avian (birds, nests, eggs).

If you love comfort food.

You’ll love this.

Sweet potato hash gets a salty-sweet kick with a little onion salt and an egg bakes in the center for a most delicious pairing that would be fun to make with kids.

Or even, fun for a twenty-something gal who likes breakfast for dinner every now and then.

If you think it’s hard to make, think again. Nothing I make is very challenging, really. I have limited time and limited patience most nights, like most people. So I try to cook fast, but well. IMG_1296

So don’t let a spud and a bird’s egg scare you. Try this recipe. You can even try it in the microwave.

Ingredients

1-6 or 7 oz. sweet potato

1 egg

dash of onion salt

Directions

Preheat oven to 375 degrees. Lightly grease a ramekin. Set aside.IMG_1283

Cut your potato into four pieces. Heat for 30 seconds to soften a tad. Then take to the scraper and begin making hash with your shredder. You could process in a food processor, but you won’t get hash shreds, really.

Once your shreds are ready, put them in the ramekin. Shape a little hole in the center for the egg. Crack it and drop it in the center. Bake for about 15 minutes or until the egg and shreds are fully cooked.

Alternatively, if you want to try this in the microwave–which I also did once because I really didn’t have any patience that night–microwave your shreds in the ramekin for 3 minutes. Add in the egg as you would if you were baking, and microwave for another 1-2 minutes, being careful to listen for overheating or that unwelcome yolk-pop sound.IMG_1295

Sprinkle with a little pepper, hot sauce, or whatever else you like on your eggs and potatoes, and enjoy!