My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Friday
Mar262010

simplicity.

While I am still sick, that doesn’t mean I am going to drown myself in saltine crackers for breakfast, lunch and dinner.  Although depending on what kind of “under the weather” feeling you have, a diet of saltine crackers + ginger ale might be the only thing you can eat.

This bowl of oats was the best [by far] this week.  I could just dive in + swim around. 

(1 of 9)

banana –> perfect ripeness

pnut butter –> creamy + melted

coconut butter –> pillowy + sweet

cacao bliss –> chocolate + coconut creaminess

homemade granola –> crunCH!

steel cut oats –> thick.creamy.fabulous.

(2 of 9)

Please. JUMP in my mouth. Now.

(3 of 9)

I love food.  It surprises me ALL of the time.  I love when something so simple + basic can just blow you away.  Simplicity is often taken for granted in the food world.  Sometimes, the most amazing thing is staring right at you…in it’s purest, simplest form…just waiting for you to see it and gobble it up.

Enter –> sweet potato

(4 of 9)

I have never had a sweet potato quite like this.  Recently, Kath posted on the “low + slow” method for cooking sweet potatoes.  She read about it in a Cook’s magazine.  If you aren’t familiar with Cook’s magazine [long time subscriber!! love it!] it can be summed up like this:

  1. Each issue highlights a handful of recipes that they test + re-test and perfect.  It is usually a well known recipe that everyone has tried to make at one time or another. 
  2. Product reviews.  They rate + test identical products from different companies and let you know where each one falls with the reasoning behind it.
  3. Pages of handy kitchen tips, ie: how to store certain foods, how to best cut certain foods, etc.  Super helpful!

This method of cooking, is definitely what I would call Simple Perfection.

(5 of 9)

Here is what I did:

  1. Preheat oven to 350*
  2. Slice sweet potatoes ~1/2” thick
  3. Lightly coat with olive oil + a sprinkling of salt
  4. Bake for 20min [turning once]
  5. Turn heat to 400*
  6. Bake for ~15-20min more [turning once]

You won’t even believe what you have just done.  As you puncture through the slightly crunchy browned skin, the center oozes with creaminess.  It is like you puree’d sweet potatoes and infused them back into the potato.  The flavor is equally as amazing.  No extra salt was needed.  No cinnamon.  No maple syrup.  They were sweet + caramelized + delicious.

You really must try this out. 

(7 of 9)

Can’t get much better.  Can’t get much simpler.

(9 of 9)

2 farm fresh eggs + kale chips + 1 sweet potato –> lunchtime perfection

(8 of 9)

My how my lunches have changed SO much in just ONE year! :)

I worked up the nutritional info for my protein packed Make You Go CRUNCH Granola!    

Yields appx. 3c –> 1/2c serving size

cals: 230

fat: 11g

sugars: 9g

sodium: 102mg

fiber: 4g

protein: 6.5g

So what do you think?  I was pretty happy with this.  While it does seem calorie dense, I’m not eating this as cereal.  Although 1c would be about equal to my morning bowl of oats and probably packed with more protein.  I love that the sugar content is SO low.  Calories from sugar add up to 41.  Not too shabby.  I was really excited about the protein + fiber being so high and this REALLY was tasty.  If you are looking for a super low calorie granola, it will be hard to fill it with protein + fiber, unless you’re just adding protein powder [but not sure how that would taste].  If you don’t remember, I used unsweetened applesauce in place of most of the oil, taking the oil down to only 1/2T.  I’m not sure I would do anything different next time.  If you are looking for a sweeter granola I would suggest adding more applesauce or adding pureed banana like I did with the Banana Coconut granola. 

If you are looking for some granola crunch, but just don’t want all those calories, I would suggest JUST using oats + applesauce + a tiny bit of oil + maple syrup or honey.

Time to watch a movie with the huz.  I am getting cabin fever in the house…must get out tomorrow!!

~Ashley

Reader Comments (50)

I just bought a few sweet potatoes yesterday to cook for my Mom and Dad - neither of them has ever had a sweet potato IN THEIR LIFE. I can't even imagine that. I'll definitely be trying this method when I cook them up tomorrow. It looks delicious! And those eggs... I'm not a super huge egg eater but I always end up craving them after I read about the farm freshness of those babies. Yum. Enjoy your movie night with the Hubby!

March 26, 2010 | Unregistered CommenterKimberly

i really REALLY like that way of cooking sweet potatoes...although sometimes i'm impatient and cut them REALLY thin so they cook faster! more of a chippy texture that way :)

i'll take a run for you tomorrow! hope you continue to heal and feel MUCH better!

Okay, you have me DROOLING, and not even from just the photos - but your DESCRIPTIONS of the food!!!!

Wow.

And, yes, I must try that sweet tater method - they sound fantabulous!!!

I have been drooling over those low and slow sweet potatoes. I just haven't had the time yet! As soon as I do, though - they are in my oven roasting away :P
All your eats look killer. And gorgeous photos, as always :)

You totally nailed all of my favorite parts about "our" oatmeal :) We love all the same things!!

March 27, 2010 | Unregistered CommenterKath

That meal looks delicious!! I want to try sweet potatoes that way.

March 27, 2010 | Unregistered CommenterJessica @ How Sweet

mmm, looks delicious!

March 27, 2010 | Unregistered Commenterchristina cadden

Great... now I want another bowl of oats!!!

March 27, 2010 | Unregistered CommenterAbby

I love cooking sweet potatoes that way!! They really are the best... though I peel mine because someone else in our house won't eat potatoes w/peels... hmph. boys.

Ok, now I definitely have to try those sweet potatoes with the low+slow method (I wonder if that works with other veggies / squashes... :o )!

I've also started making my own granola lately and I use 1 tbsp sweetener (I've found maple syrup to be the best out of syrup, honey and agave, but the agave batch I burnt :x) 1 tsp vanilla extract and 1tbsp+2tsp applesauce (3 tbsp liquid total) per cup of oats. Have you made any oats without oil at all? If you have, can you tell the difference? Like, does it add more crunch? More flavor?

I think it tallies up to about 5 - 1/4 cup servings meaning that there's about 2.4g added sugar per 1/4 cup but sometimes I can't taste much of it... maybe I need to add a bit more sweetner, lol.

March 27, 2010 | Unregistered CommenterDaniel

I just found your blog and I LOVE it. All of your recipes look amazing!

March 27, 2010 | Unregistered CommenterJill

oh my - that all looks so good!!!! Especially the oats!
Hope you feel better soon :)

March 27, 2010 | Unregistered CommenterLisa

Brilliant way to cook sweet potatoes; I can't wait to give it a try. While I love sweet potatoes, I only like them 'savory', and I really despise it when they start to caramelize at high temps--just too sweet for me.

March 27, 2010 | Unregistered CommenterJenn/CinnamonQuill

looks soooooo good...
describing the bliss is
almost as fun!
is that the WF pnut butter?
i love sweet potatoes too
(altho here we call 'em yams)
and i've actually taken to
roasting them in coconut butter
and vanilla or cinnamon
then mixing the chilled puree
into my fruit and yogurt
or morning oatmeal.
yummmmmmy!
great way to use up the leftovers
that suffer a night in the fridge.
;)

I just added sweet taters to my grocery list. Guess I need to actually go to the store now huh?

Thanks so much girl. These are a MUST make if you like sweet taters!!

March 28, 2010 | Unregistered CommenterAshley

:) hehee

March 28, 2010 | Unregistered CommenterAshley

Bahahahaa...sorry ;)

March 28, 2010 | Unregistered CommenterAshley

Sweet taters are one thing chris isn't too big on...he might like them this way...yeah... boys!

March 28, 2010 | Unregistered CommenterAshley

Oh wow, I will definitely have to use coconut butter instead of olive oil next time!!! Thanks!

March 28, 2010 | Unregistered CommenterAshley

yes, get your bootaaay to the store!

March 28, 2010 | Unregistered CommenterAshley

That is the perfect dinner in my book! Love the bowl of oats too. YUM! I just ate and now I am hungry again!

I recently found your blog and love it!

I just started making my own granola and have never added any oil. I adapted my recipe from the Laurel's Kitchen cookbook - 4 cups of oats, half a cup of sweetner (I have used agave, applesauce and banana in separate batches), half a cup of chopped nuts, half a cup of dried fruit and cinnamon. It has always turned out super tasty and cruchy!

March 29, 2010 | Unregistered CommenterEmily

I made the sweet taters last night just as you described and they were AMAZING!! Thanks for sharing the recipe and giving me a new way to bake 'em. My sweet potatoes were pretty small so I'd like to try this out with a bigger variety, but overall they were fantastic. :)
-Lisa

March 30, 2010 | Unregistered Commenterbein' good to me

[...] just baked in the microwave or roasted in the oven. I found a different way to prepare them on Ashley’s blog. I just had to try this. I didn’t think how you roasted a sweet potato would make any [...]

Just found your blog....Loving it!!

March 31, 2010 | Unregistered CommenterCole

[...] first saw this method of roasting sweet potatoes — “low + slow” — on The Edible Perspective and apparently, this technique came from Cook’s Illustrated, which is a clear indication that [...]

Interesting article. Were did you got all the information from... :)

April 9, 2010 | Unregistered CommenterMicrowave Ovens

[...] dinner, I made an appetizer of Low + Slow potatoes using purple sweet potatoes. Pre-bake Royal [...]

[...] to be trusted as his motto is usually “more is better”). The sweet potatoes were done low and slow and omg were they incredible! I can’t believe I’ve never tried that method before. A [...]

August 1, 2010 | Unregistered CommenterBe Happy, Not Hungry

[...] Low & Slow Sweet Potatoes + The Perfect Baked Tofu (compliments of Ashley and Caitlin respectively) [...]

September 1, 2010 | Unregistered CommenterThe Letter E « Lauren Lo

A lot of followers visit King’s Cross station to take photographs of platforms 9 and 10 that the station administration erected a sign that reads “Platform 9 ¾”

October 15, 2010 | Unregistered CommenterHarry Potter Wands

mmm, that sounds wonderful! i always do a fast & furious approach--clearly the low and slow is superior! i am also envious of your green little spoon--where did you find such a charmer?

November 8, 2010 | Unregistered CommenterLindsey

crate + barrel

November 10, 2010 | Unregistered CommenterAshley

[...] and went to town!     Along with the soup I made us some Low and Slow Sweet Potatoes using Ashley’s method. You MUST try cooking sweet potatoes this way!  You don’t need to add any butter or [...]

I found your blog today and can't. stop. reading. it. You should try sweet potatoes like this but tossed in cumin, cayenne, chili powder and oil. So yummy!

April 9, 2011 | Unregistered CommenterSarah

Aw...to sweet! Sweet taters with those flavors sound amazing!!

April 10, 2011 | Unregistered CommenterAshley

[...] Low & Slow Sweet Potatoes Just the Tip / Inspired by Edible Perspective [...]

[...] I made some sweet potatoes. If you are a fan of sweet potatoes you.must.make.these!!!!! I used Ashley’s recipe, however I used extra virgin coconut oil in place of the olive oil, and sprinkled them with [...]

[...] Tuesday, January 17th – Soy-Ginger Salmon –  We all need a little more salmon in our lives. It’s so amazingly good for you. This recipe says it serves 2, but to lighten it up, divide it into 4 servings, add some brown rice or quinoa, and a ton of steamed veggies and maybe these yummy sweet potatoes. [...]

In regards to the mention of Cook's Magazine: Is that the *full* name, or is it Cook's ILLUSTRATED Magazine? I am not finding a Cook's Magazine anywhere. Does anyone know the answer to this question?

February 9, 2012 | Unregistered CommenterZion

Yes! It's Cooks Illustrated. Sorry for the confusion.

February 10, 2012 | Unregistered CommenterAshley
Your breakfast bowl looks awesome. I've been making a similar concoction all week with leftover quinoa. So yummy!
April 15, 2012 | Unregistered CommenterAngela@veggievinyasa
I made this without any oil and it was so good! I usually roast my potatoes whole inside aluminum foil for a couple hours to get them to a fluffy creamy texture. This method was much faster! Another way to enjoy my favorite food :)


Ashley--> First, I'm so glad you enjoyed it. Second, thanks for letting me know!!
May 5, 2012 | Unregistered CommenterSadie
I just made the sweet potatoes and they are delicious! A little more work than just a plain baked sweet potato, but definitely a great change of pace.

Ashley--> So glad you enjoyed it!
August 6, 2012 | Unregistered CommenterKristi McMurry
I just made the potatoes for dinner tonight, they turned out good, but the skin wasn't as crispy as I expected. Any suggestions? Also the middles weren't as creamy as you described, maybe more time?
September 11, 2012 | Unregistered CommenterBecku
@Becku - Sorry for the delayed response as I just returned home from vacation. I am also adding this response to the blog but don't have a comment notification widget so I wanted to email you the response as well. Sweet potato skins never truly become crispy unless fried or cut extremely thin and baked. These potatoes should have a slightly crisped golden brown skin and the centers should be very creamy. It could depend on the type of sweet potato you used. I know some are a bit more fibrous on the inside than others. Also, the thickness of the slices will change the outcome as well. I slice mine no thicker than 1/2 inch. Have you had trouble in the past cooking things in your oven? I know it's common for ovens to have inaccurate temperature readings. For this recipe the potatoes are always done in 35-40minutes for me. Sorry I can't be of more help!
September 17, 2012 | Registered CommenterAshley
I just made these a few minutes ago and let me just say, they disappeared QUICK! I was hesitant about how thickly cut your photos appeared to be, so I cut mine even thinner. As another commenter said, they turned out more "chippy" that way, but the ones that were thicker definitely had the creaminess effect you talked about and they were great! I'll cut mine thick next time for sure! Thank you!
September 30, 2012 | Unregistered CommenterKailey
@Kailey - Good to hear!! The thick cut slabs are the way to go...unless you want crispy chips! ;)
October 1, 2012 | Registered CommenterAshley
This is how I always cook my sweet potatoes and butternut squash - makes them super sweet and caramelised...mmmm...
If you have a moment, do you mind checking out my blog please! Thanks :)
September 22, 2013 | Unregistered CommenterMillie

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