I have been very ill lately.  Food has seemed fairly unappetizing, but today I felt like I would faint at work.  I racked my brain to think of something homey that would make me feel a bit better.  Immediately thinking of Thanksgiving, I stopped in the market on the way home and picked up an Asian sweet potato.  They aren’t orange inside and can hardly be considered sweet, but they are better than regular old potatoes.  I dressed up the potato, plopped on my bed with a tea and a book, and the timer was dinging after a few chapters. It might seem crazy to eat a hot potato in 85 degree weather, but, hey, whatever does the trick, right?

Prep time: 10 minutes preheat

Cook time: 30-40 minutes


  • 1 medium sized purple Asian sweet potato
  • 1/2 a small onion, sliced
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tsp sage
  • 2 tsp oregano
  • a pinch of fresh rosemary sprigs
  • salt and pepper to taste


Preheat oven to 400 degrees Fahrenheit.  Meanwhile, slice your potato length-wise and stuff with garlic and herbs.  Drizzle olive oil over the stuffed potato, then wrap in aluminum foil.  Place in the oven and check the tenderness after 30 minutes.  Depending on your oven, it might be finished after 30 minutes.  If not, let it cook for a few more minutes, checking frequently.

Yields 1 serving