Laura's Smothered (Sweet) Potatoes

Smothered sweet potatoes

So this was the last of 3 portions...I got a little too excited and completely forgot to photograph the food! Yum!

Also, here's a picture of what the storm did to a tree up my street while I was either a. battling the torrential downpour/hail on the highway or b. making garam masala.

Tree down! It's actually leaning on the Governor's Mansion fence.

And for you momma...

Nearby community garden's eggplant

What's this week's recipe? I have sooooooooo many French breakfast radishes and about as many poblano peppers.

Smothered potatoes

Smothered potatoes just out of the oven

The happy cook

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Smothered Potatoes

2 lbs potatoes (sweet or not)
2 tsp turmeric
1 TB Garam Masala
2 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
1/3 cup yogurt
3 TB butter
2 bay leaves
1 tsp crushed dried red pepper
1 tsp sugar

Peel potatoes, cut in one-inch chunks.
Boil in salted water until they're half down, 8-10 minutes. Drain them, prick them with fork.
Make a paste of turmeric, garam masala, salt, cumin, black pepper and yogurt. Roll the hot potatoes in the paste until they are thoroughly coated. Melt butter in a medium-sized, shallow, fireproof casserole and add bay leaves and red pepper. Stir over low-heat for a few minutes. Add sugar. In a few minutes, when the sugar begins to caramelize, add the potatoes. Stir and toss gently for a few minutes. Cover casserole tightly, bake in preheated, 350 degree oven for 30 minutes.

From The Vegetarian Epicure Book Two by Ana Thomas.

Rachel--
Assignment: make this dish. Before Sunday (Halloween--31 October). Obviously you need to photograph the dish before eating it all.