When first thinking through the content of Jon Saunder’s episode, I was wondering, is this really true? I realized how much I have been influenced by un-Biblical thought on what a Christian’s relationship should be with earthly pleasures. Should we feel bad for loving chocolate cake or listening to music?
Jon is the Director of Campus Ministry for Spartan Christian Fellowship on the campus of Michigan State University. He is husband to Vanessa and father to four: Lillian, Eleanor, Henry, and Marion.
I have written before about the process of an idea becoming a post. This recipe might set the record for the longest time lapse I had purchased all the ingredients and scheduled to make it the day I went into labor last fall. The first several months with a newborn I was not doing much experimentation in the kitchen. (More of a cook to survive mentality!)
And now, many, many weeks later this sweet potato alfredo got made, tested, and tweaked. And now a few more weeks later it is here. It is a culinary treasure as you will see. (Also, this is a bit of an explanation for why a Fall-time food is being shared in March. It is good year round, of course. Or save it for later!)
SWEET POTATO ALFREDO Serves 3-4
1 sweet potato, cubed
1 onion, quartered
3 cloves garlic
1 cup heavy cream
2 teaspoons olive oil
1 tablespoon balsamic vinegar
4 tablespoons butter
1/2 cup parmesan, shredded
1 teaspoon red pepper flake
1/4 cup pine nuts
3 tablespoons chives, chopped
1 pound fettuccine, cooked al dente
Salt & pepper
Preheat oven to 350 degrees. Drizzle sweet potato, onion, and garlic with olive oil. Season with salt & pepper. Roast for 15 minutes. Pulse roasted ingredients in a food processor with heavy cream and balsamic vinegar. Add sweet potato mixture to a skillet with parmesan and butter. Stir until well incorporated and butter and cheese are melted. Toss fettuccine in sauce. Top with red pepper flake, pine nuts, chives, and salt & pepper.
I do not like chickpeas proper. Many hummus experiments have been performed just to avoid or minimize them (edamame, “everything bagel,” or ginger & cilantro). The persistence is to please my husband who loves the traditional stuff. After enduring so many variations, bless his heart, he sweetly suggested we just make the classic kind. Do not get me wrong, the others are good, but if you are wanting the plain original it is a little bit torture to have not quite the thing you love over and over and never the real deal.
This time, I set out to do it. But I still had to change it up a little with yellow curry and jalapeno. That is the life of being married to a food blogger, I suppose.