L’opéra d’automne

The lake is changing quickly these days.  Fall has stepped firmly into the spotlight .  I always say, Fall arrives as a whisper.  She is the Prima Donna of a grand opera.  She arrives quietly through the back door and slips into her dressing room with nothing more than the rustle of her petticoats.  In the theatre there’s a whisper of her presence, a rumor, an electricity in the air, and though no one has seen her, she is felt by everyone.  She keeps it that way for a while, perhaps only for her own vain amusement, as Prima Donnas are known to do.   She works on her own time, at her own pace, primping and prepping behind the scenes, and everyone follows suit.  No one dares to question her punctuality as she waits in hushed wings, keeping her presence secret until she, and only she, is ready to step onto the stage.  Her grand entrance is a crescendo of gold and bronze and brilliance and luster as she arranges herself in the centre of everything and all eyes fall upon her.  Though she had been there all along, the audience watches in awe and stunned silence as the music begins to swell.  

I start every morning with a walk around the lake.  For exercise, yes, but mostly to collect my thoughts, meditate and plan my day.  Grace Kelly once said, “I love walking in the woods, on the trails, along the beaches.  I love being part of nature.  I love walking alone.  It is therapy.”  There is nothing quite as therapeutic and balancing to the mind and the body as a walk in nature.  This morning, as I followed the trail above the lake, I must have been hungry because, instead of collecting my thoughts, my mind kept drifting back to the sweet potatoes on the kitchen counter.  I decided to roast them as soon as I got home, glaze them with butter and maple syrup and eat them with eggs for breakfast.  And speaking of balancing, though sweet potatoes are, of course, sweet, they are known to balance your blood sugar, regulate blood pressure and reduce inflammation.  Yet another reason to eat them for breakfast.

Maple-Cinnamon Sweet Potatoes

These roasted sweet potatoes would make a great accompaniment to a grilled steak or roasted chicken, but I especially like to serve them alongside eggs for breakfast.  They are sweet, salty, peppery and savory – the perfect alternative to breakfast sausage. 

3 large sweet potatoes
1 tablespoon olive oil
1/2 tsp ground cinnamon
salt and pepper
2 tablespoon maple syrup
1 tablespoon melted butter
flaky sea salt
fresh thyme

Preheat the oven to 400 F (200 C).  Line a rimmed sheet pan with parchment paper.  

Wash and peel the sweet potatoes. Cut into 1.5 inch pieces and place on the sheet pan.  Drizzle with olive oil and sprinkle with cinnamon, salt and pepper.  Toss well with your hands and spread the sweet potatoes into an even layer.  Roast in the oven for 20 minutes.  

Meanwhile melt the butter and the maple syrup together, stirring to combine.  After 20 minutes, remove the sweet potatoes from the oven and drizzle with the maple mixture.  Stir well, making sure every piece is coated in the glaze.  Place the pan back in the oven for 5 – 7 minutes to caramelize the glaze.

Place the sweet potatoes in a serving bowl and sprinkle with the fresh thyme and a pinch of flaky sea salt to taste.