Friday, November 29, 2013


 Tortuga Thursday
In 2012, on the plains of Northern Arizona, two families joined forces and began the trials and tribulations of building a small family farm with nothing in the bank but love.

No long post for Tortuga Thursday, which was actually yesterday. Too busy with Thanksgiving, my favorite holiday. We all went down to Phoenix where the dinner was hosted by Duke and Jodee, my brother and sister-in-law. We contributed grilled veggies from our garden via the freezer and sweet potatoes. We still have a couple of crates of sweet potatoes from our harvest. But we don't like the candied kind so I cooked up a skillet full using Christie's recipe. I'll offer this recipe for today's blog. Hope you all had a thankful Thanksgiving!

As always with the typical way we cook on the farm, no exact measurements. Amounts depend on how many people you have and your taste.

Cut up sweet potatoes. You can peel or not peel - up to you. I used six for this skillet.
Chop up onions. I used two big ones.
Chop garlic. I used three cloves
Curry and Cajun seasoning to taste. I suppose most of you will want some salt. I don't cook with salt.
A stick of real butter. I did use a whole stick for this much.

Melt the butter in the skillet and add everything else. Cook until tender.


  1. I've always hated sweet potatoes but this recipe sounds interesting. Maybe it was the marshmallows that turned me off.

    1. You do have to try it, RE. I love marshmallows in my hot chocolate or roasted til burned. But sweet potatoes are such a wonderful veggie all their own and already sweet.

  2. Yum! Sounds like a great recipe and will try it!

    I also hate marshmallows and/or brown sugar with sweet potatoes - the vegie is already sweet - why mess with nature?

    1. You are so right, Ashantay. What is great about adding onions and butter is it tones down the sweetness but leaves enough. Hard to describe. Give it a try!

  3. This is a recipe I might actually try. I already do onions, but with garlic and spice, it might just be sooooo delicious. Thanks for the tip, Brenda.