You may or may not have seen my tweet last night describing my dinner:
@ekl1773 Made strawberry whole wheat scones, cinnamon sweet potatoes, spinach and blackeyed pea burgers with asparagus pesto. Pleased with self.
The scone, burger and pesto recipes all came to me at once, opportunely. The sweet potatoes I made up on the spot to go with everything else, partially because I didn't have the "herb seasoned stuffing mix" called for in the burger recipe (and the horror of buying such a thing instead of working with a loaf... perhaps I'll post my stuffing recipe someday).
Cinnamon Sweet Potatoes
A couple small (1' diameter) sweet potatoes
1. Clean the potatoes and slice into thin slices, less than a quarter inch thick.
2. Drizzle a couple tablespoons of olive oil around the bottom of a cast iron pan and heat up.
3. Add potatoes to the pan and stir to coat, being careful not to break the slices. Spread them out and let cook. Sprinkle with a teaspoon or so of cinnamon and an 1/8 teaspoon of cardamom, just enough to put a dash on each slice. Stir and try to flip most of them over, sprinkle the other side as well. Add a little more olive as necessary.
4. Cook until soft, slightly browned on the edges, but not mushy. Serve immediately.