Lately I’ve been on a quest, though my rheumatologist doesn’t encourage me. Western medicine, being what it is, relies more on chemicals than natural substances. And that’s fine up to a point; I prefer to control my RA with diet and exercise as much as possible.
From the research I’ve done, I’ve discovered that the sweet potato is especially nutritious, and after eating them I’ve found that they are especially delicious. But, and it’s a big but, after preparing them I also know they can take a toll on my hands and wrists.
Sometimes I think it would be easier to slice through the bamboo cutting board.
Here they are dressed in salt, pepper, garlic, paprika and olive oil, ready to go into the oven. I gave up struggling to cut them the size of French Fries and accepted that leaving them in larger pieces would be kinder and gentler on my hands. After the struggle of cutting them, it’s almost a pleasure to dig my hands into them and toss them around in the spices. Take that!
And after their metamorphosis, having gone from orange to almost red to golden. Soft and sweet after 20 minutes in the oven, give or take a few. They are so pliable now you can smoosh them with the lightest touch of the finger.
I make them about once a week and they go with everything. This time they accompanied the mahi-mahi, yum. But I am nothing if not a realist and if my wrists or hands are acting up, the sweet potatoes stay in the fridge for another day.
It just makes me wonder why a little tuber makes us work so hard. Maybe it’s to let us know that Mother Nature rules.