Chicago is hot in the summer. Cost-saving efforts cause us to leave the A/C off until it is deathly blazing. Needless to say, on one particularly hot day for dinner I wanted to make sweet potatoes (mostly because they were the only potato type in the vicinity of our kitchen), but I could not fathom turning on a stove or oven or any other heat-producing appliance. Enter the 20th century marvel: the microwave oven. I cubed the lone potato we had in our possession, plopped it into a microwave-safe Pyrex bowl with about a half-inch of water and covered it with a large plate, and nuked the taters until they were fork-soft.
Upon removing from the miracle wave appliance, I carefully drained the hot water from the dish and tossed in with the dressing. Loosely cover and refrigerate for at least 30 minutes for prime flavor maximation.
If you have the means, this dish may be improved with the addition of fresh chopped basil. Nom nom nom!
- 3 T. balsamic vinegar
- 1 T. honey Dijon mustard
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 medium-sized sweet potato, cubed and cooked
- sea salt and pepper, to taste
- Whisk together first 4 ingredients. Pour over cooked sweet potato cubes. Stir gently to cover cubes with balsamic dressing.
- Try a bite. Add salt and pepper if desired.