I made these because I really wanted to eat chocolate. For a year, I did something called the Whole Life Challenge. On this challenge, you can have as much butter as you want but you can’t have processed sugar. I developed high cholesterol, which was bad, but I mostly gave up sugar, which was good, and surprising, because I was a serious sugar junkie. I don’t really miss it. Except when I do. Tonight I did. Tonight, I wanted to eat the dozens of chocolate covered almonds that were hiding in the freezer, some old brownies, and the milk chocolate covered marshmallow that my mother had given my kids a year ago. There were also boxes of Scharffen Berger and Russell Stover chocolates and a macaron from Ladurée sitting on the counter, a pile of goodies that various sadistic, well-meaning people had given us in December. Afraid of what I was capable of, I sliced up two sweet potatoes, poured a couple of tablespoons of olive oil on them, doused them with salt and pepper and roasted them at high heat. That sweet potato party killed my candy craving.
Sweet Potato Candy
Two sweet potatoes
2-3 tablespoons olive oil*
Salt and pepper to taste.
Set oven to 450 degrees.
Slice sweet potatoes thin with a sharp knife. Place on baking sheet. Douse with olive oil, salt and pepper, and roast for 30 minutes.
* You can substitute coconut oil for olive oil, and douse the sweet potatoes with sweet or smoked paprika. They are equally delicious this way.