It’s ok to admit: we all need inspiration sometimes. There are some weeks where I will literally type “what should I make for dinner” into Google and see what pops up. Other times, cooking shows or going to a restaurant will provide a spark. But, as the old saying goes: “we eat first with our eyes.” It doesn’t get any more accurate for the folks at food publications who have to decide whose recipe lands on the cover.
When I laid my eyes upon this month’s Food & Wine, I was immediately intrigued. It also struck me as perfect for the season. We’re winding into fall and soon we’ll be eating sweet potato casseroles in no time. This recipe is no joke, though. It’s long and involved and incorporates my nemesis: baking. So, how did it turn out?
It’s definitely a fork and knife sticky bun. Like, you can’t really pick this up and stuff it in your mouth...especially if you have a beard like me. Initially, I would have preferred it if the sweet potato filling was fully incorporated into the bun (as opposed to the swiss roll nature of this slightly awkward, but totally and insanely delicious treat), especially when you have to press the rolls into 4-inch rings for the double proof; so this is more of a roll than a bun. In the end though, it's totally fine and a non-baker such as myself pulled it off! If I were the baking-type, I’d try to alter this recipe for you, but I’m totally unskilled in that area. As such, no recipe rundown from me today, just a straight link to one of Food & Wine's "Best New American Chefs" Thessa Diadem’s (of All Day Baby) recipe. This is one recipe that is absolutely well worth the effort!
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