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What We Eat When We Eat Alone
by Deborah Madison and Patrick McFarlin

This sounds simple and it is simple because many of us like to make a meal of just one vegetable. However, the combination of tangy goat cheese with the sweet, moist orange-fleshed potatoes (it must be these and not the drier white-fleshed varieties) works well, the sweet and salty flavors colliding under a crunchy sprinkle of sea salt. Good enough to share, and often. Add a salad and you've got a meal.


    • sweet potatoes, such as jewel or garnet yams (yes, they really are sweet potatoes)
    • fresh, tangy goat cheese
    • salt and pepper


1. Heat oven to 375° F. Select your potatoes (smaller ones will cook more quickly) and scrub them well. Poke them in a few places with a paring knife, then put them in a shallow baking dish and bake until tender, about 1½ hours for large tubers, i hour for medium-size skinny ones, and 30 minutes for those tiny 3-inch sweet potatoes one can occasionally find. Or steam them over boiling water, which takes less time.

2. While the potatoes are roasting, allow the cheese to come to room temperature. When they're done, slice them in half, season with salt and freshly ground pepper, then soften up the flesh with a fork. Lay some goat cheese over those hot middles, add a little more pepper, and enjoy.


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