Well, this morning I had a Fail. I have a container full of oversweetened sweet potato puree. It may not be too sweet for most people, but I'm on a low-refined-sugar kick, and also I'm sick of eating sweet food. I am so low on protein, dammit, I am CRAVING a big greasy turkey burger with cheese. RIGHT NOW. Omg. I am not even a burger person, mind you.
Anyway, the sweet 'tatoes are good, but I'm sick of sweet. Literally, I'm queasy. Trying to convert the taters into something more appetizing, I added milk and made them into a pudding/milkshake. That was fine for several spoonfuls. Then I was all, bleh. So this morning I turned the remainder into pancake batter, by adding an egg, flour, and baking soda. The pancakes were very beautiful to behold on the griddle, golden brown, but...I didn't quite add enough flour, and the insides were a little pasty. They were tasty enough, despite the texture problem.
After eating six palm-sized pancakes, I again felt queasy. Thought I might lose them, in fact - went on a walk around the pond to digest and stroll with Aster (still recovering from her near-mauling by a larger dog named - appropriately - Tigerlily). Digested the pancakes, but it took me about an hour of perambulation, fresh cold air, and a pleasantly distracting phone conversation with someone cute (!!).
So here I am, sick of sweetness. The sweet tater puree was so good for the first day, and it reminded me of a wonderful dinner I once had involving pork tenderloin, haricots verts, and some kind of demiglace...all over sweet potato puree. Maybe my mistake was over-sweetening, maybe they are plenty sweet enough on their own?! Damn you, American cuisine. With your marshmallows and your brown sugar bloating the sweet potatoes of my imagination.
Looking up sweet potato dessert manifestations - yes, I considered pie - I found a Cantonese "warm dessert soup" tangent. One possible soup is sweet potato and ginger and sugar, with pandan leaf.
I have only had one pandan-flavored confection, at Vosges in Soho: a Pandan leaf truffle! It was outrageously delicious, tasting something like hazelnuts and vanilla. So I feel very postively about Pandan leaf.
So I surfed around for it, and apparently there is a South-East Asian dessert specialty called Pandan Chiffon cake. And I really want a slice. Just one thick, moist, bright green slice of sublimity.
Except that I don't really, because I'm SICK OF SWEET. UGH.
Someone get me a medium-rare filet mignon with a side of fiddleheads and forest mushrooms in a red wine demiglace, stat. Multigrain breadsticks on the side, with bleu cheese dip. Yes.
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