Sweet potato and Sriracha: An inspired combination

I would like to briefly interrupt your day with this public service announcement: Sriracha is awesome on sweet potato.

It’s also cheap, extremely easy to make and reheats well.

I just had it for lunch and I’m in love.

If you want to make it yourself, and you really should, here’s how.

1. Acquire a sweet potato or two or three. They’re often labeled as yams in grocery stores. You’re looking for the ones with orange flesh. They’re actually a type of sweet potato though.

2. Stab a few holes in the skin with a fork. Put the sweet potatoes on a cookie sheet, or anything to protect the bottom of your oven from drips. Put them in an oven at 425 degrees.

3. Remove potatoes when they are soft all the way through, at least half an hour. Large sweet potatoes will take longer.

4. Let the potatoes sit until they are cool. Peel off the skin. You can do this with your fingers easily.

5. Put your potatoes into a microwave-safe bowl. Squeeze your desired amount of Sriracha over the top. If your potato is huge, separate it into single servings to make your life easier later.

6. Congratulations. You now have a snack all set up to grab on your way to work the next morning. Reheat and eat.

7. To turn it into a meal, add some turkey, chicken and a slice or two of cheese. Or whatever sounds good to you. A hard boiled egg stirred into the sweet potatoes is also delicious.