I bought sweet potatoes for Thanksgiving, but in the crush of food that me and my fantastic guests made and brought, they became superfluous, which means I’m now managing a sweet potato surplus. Earlier this week, I started dispatching them using a great recipe for Soy-Glazed Sweet Potatoes with Sesame Seeds I found on my friend Kalyn’s blog.
I recommended the recipe to my coworker, Kim, the day after I made them. “I love sweet potatoes,” she said. “I’ll have to try it.”
Then Kim told me a story of a recent sweet potato experience she’d had at their house, one where she’d baked four sweet potatoes the requisite amount of time in the oven, but one of the four refused to soften up. The other three? Perfect. The fourth? Rock hard, no matter how long she left it in the oven.
We could not figure out why that would be. Anyone out there know the scoop? What dread disease or state of affairs would cause a sweet potato to remain impervious to the heat of the oven?