Hello InnerTubers, check it out.
Kind of all fuckin' gourmet this time.
Whaddaya think?
Orange Spiced Sweet Potatoes
with a really fucking gourmet presentation.
You don't have to go all gourmet like I did, and really, it was just for the presentation.
Now this isn't super super easy but it is super super delicious.
One of the cool things about buying butter in sticks
is that it already gives you the measurements.
Four tablespoons of butter.
Now, I don't know what you can use if you're gonna try to veganize this,
but at least it's vegetarian compliant.
I try to have something for everybody.
No unhappy fuckers in GrannyLand.
The second cool thing about having a stick of butter
is you can take some of the paper off
and you can butter your dish this way
without getting that shit all over your fingers.
Oh, and one way to check to see if your dish is completely covered?
Hold it up to the light.
Now I know some of you fuckers are gonna write me back immediately and tell me that you can
melt butter in the microwave.
Fine!
Go ahead. Do it!
I like to do it this way.
I like to put a little glass bowl in a little bit of water
under a very low heat on the stove.
It just is my way.
Deal with it.
Now is as good a time as any to preheat the oven to 400 degrees.
Yeah, that's fuckin' hot.
So, don't make this in the middle of July if you live in the Northern Hemisphere or
the middle of December if you live in Australia.
Yes, I know there's more to the Southern Hemisphere than Australia, but that's the
one that came to the top of my mind.
Deal.
I'm gonna check the butter real quick, see how it's doing.
Oh, look.
It's melting so nicely.
Another use for toothpicks is to stir this shit around
without dirtying up a bunch of tools.
You have to peel the sweet potatoes
and then slice them into wedges.
According to the recipe, wedges work best.
I think you could probably do cubes as well.
It's your choice, fuckers.
It is one of those things, however, where size matters.
No big ones and little ones mixed in together.
Everything needs to be about the same size in order to cook evenly.
It's about 2 pounds of sweet potatoes.
Oh, just do your thing and set 'em aside in a bowl.
The recipe called for sweet potatoes and when I bought these at the grocery store, they
looked kinda white.
They're not yams.
Sweet potatoes and yams are two different things.
I really don't care what the fuck you use.
You can use turnips and rutabagas and whatever.
Just deal, all right?
Just let me make my shit and tell me if you like it.
Oh, you see this flexible cutting board?
I LOOVE my flexible cutting board because then you can just scoop the shit right into
the bowl without getting your hands all muckied up.
You can buy that right down below in a link.
And you really only need one unless they come in sets.
Now here's something where you really need a good tool.
This little cutie right here is called a zester.
And you absolutely need one if you're gonna do this right.
I don't know what the fuck you're gonna do if you don't have one of these tools.
The next step in the recipe is to squeeze the juice into a container.
I like this one here because it actually holds the juice for me while I squeeze.
Ohhhh, yeah.
I forgot about how, once you zest an orange and you try to do anything with it, you're
gonna get that shit all over your hands.
So, the next move is to put a paper towel on top of it.
Yeah, fuck yeah.
I can get that handled.
Next step in the recipe is to pour the juice into the zest.
The recipe says 2 full oranges and the juice of one and a half oranges, and the zest of
one whole orange.
So, there you go.
I hope you're writing this shit down, because I'm not gonna put it in the description.
You're grownups. You can do that.
Oh, the pulp that's left behind in the juicer?
You know where that shit goes.
Mmm, yeah.
I know, I do that all the time.
Once you pour the juice into the bowl with the zest, well, break that shit up because
you don't want it all in one bite.
Remember that we're supposed to slice one half of the orange into pretty little slices.
Yeah, isn't that cute?
Look there, my butter is done.
Ohh boy.
This part here is where this recipe really fucked with me.
It calls for honey and that stuff is like molasses.
It doesn't spread well.
It doesn't drip well.
It doesn't do anything well.
One of the tips in the recipe said to spray the spoon with cooking spray
and it will fall right off.
What do you think?
Is that happening?
I don't think so.
And squeezing the container it came in?
That's not for old hands.
I should have thought about maybe heating it up first.
I wonder if that woulda worked.
One teaspoon of vanilla extract: check. Done.
Half a teaspoon of ground cinnamon and make sure that the top of the measuring spoon is
smooth against the top of the container.
Now, here's another one where I just had to make do,
and this is how you learn to make do.
I had pumpkin spice in the cupboard,
but I didn't have nutmeg,
so that's what I'm using.
The butter dish is cooled off enough that I can take it out with my bare fingers and
stir it around a little bit before I pour it in the bowl.
Whisk that shit.
Oh my gosh.
This is so interesting.
I thought everything would be all sticky icky with the honey and the juice and the butter,
but it's like salad dressing.
It must be that the orange juice cuts the sticky and cuts the butter and whatever.
You know, this stuff is just whisking up so nice.
And the fragrance.
Oh, my, this is amazing.
Now it's time to combine the potatoes and the sauce and I'm going to use my big-ass
bowl only because it just makes things easier for me and I don't spill.
After I've coated all the potatoes with that amazing mixture, I'm going to transfer
it to two different baking dishes because I wanna save some for home and I wanna take
some for a party.
Oh, look, we'll lay these orange slices on the top, and again, the picture in the
recipe called for puncturing the orange slices with cloves, whatever.
I don't have any and I'm not gonna buy 'em just for this.
So I have some cloves that I can sprinkle.
That's it, guys.
Time to stick this shit in the oven and sit back and wait for about 40 minutes.
Check it at about 30.
We're about 30 minutes right now.
It's time to stir this shit around, make sure that everything is still coated.
Oh, you know what?
I think that 400 degrees is just a little too hot
or else maybe my pan is a little too thin.
I'm not sure, but I'm gonna turn the oven down right now.
Stick it with a fork, fuckers, it's done.
Man, already the aroma has got me in a tizzy.
Actually, I should take a bite right now 'cuz it just came out of the oven.
I'm not generally a sweet potato fan but this looked so fuckin' good in the picture
that I had to.
Oh. My. God!
OOOHHHH!
My. God!
Yeah.
That's all I can tell you is just . . . mmmm . . . I shouldn't be speaking with food
in my mouth.
You guys are gonna love this.
Take the time to make it, okay.
I think if I have this in front of me like this I'll get through all the things I have
to say really quickly so I can take another bite.
Be sure to FOLLOW on the Facebook, and subscribe on the YouTube and check out my Patreon where
you can become a member of my digital family.
And, tinysponsor.
Tinysponsor, thank you so much for helping me with the editors.
Oh, twitter and the instagrammy, do all that, too.
Mmmmm, mmmmmm, mmmmm, mmmmm, mmmmm.
I hate to tell you "gasm" every time I make something but, um, so far I haven't
failed, except for that fuckin' green bean casserole.
Whooooff.
Whooo.
I've come back to earth after that last bite and I can't leave without telling you
I love you.
[blows kiss] Granny loves you . . . always.
[background music: "people say I cuss too much, [drums drums drums] but I don't fuckin'
care.
[drums drums drums drums] I don't want borrowed trouble.
I feel good and enjoy the ride.
Surrounded by my favorite people.]
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