#Sweet potatoes

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Ridiculously Easy Basque Sweet Potato Cheesecake

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taco stuffed sweet potatoes

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[ID: Sweet potatoes with black, charred skin on a decorative plate. One has been opened to show bright orange flesh, sprinkled with sugar. End ID]

بطاطا حلوة مشوية / Batata hiluwa mashwiyya (Roasted sweet potatoes)

Sweet potatoes are considered a traditional and nostalgic food in Palestine—a gift from the land, a seasonal delicacy, a potentially profitable crop, "red gold." Every fall and winter, as they are grilled in taboon ovens throughout Gaza, their smell fills the air.

This recipe uses a method of preparation common in rural Palestine, which applies direct heat to char the potatoes; the black, crackly skin is then peeled off, leaving tender, steaming, sweet flesh with a roasted aroma. The peeled sweet potato is eaten on its own, or sprinkled with sugar.

The recent history of sweet potatoes in Gaza is a microcosm of Israel's economic control of the region during that time. Though they grow well in Gaza's soil, they are a risky commitment for its farmers, as the seeds or seedlings must be imported from Israel at considerable expense (about 40 shekels, or $10, per plantlet), and they need to be weeded every day and irrigated every other day. Water for irrigation is scarce in Gaza, as Israel drains and contaminates much of the supply.

Nevertheless, the crop would be a profitable one if Gazan farmers were allowed to export it. In the shmita year of 2014, for the first time since the Israeli military's deadly 51-day invasion two months prior, restrictions briefly eased to allow Gazans to export some agricultural products to Europe; the first shipment contained 30 tons of sweet potatoes. However, an estimated 90% of the sweet potato crop was at that time unsuitable for export, having been damaged by Israeli shrapnel. The Gazan Ministry of Agriculture estimated that damages of this kind cost the agricultural sector about 550 million USD during this year.

Gazan economist Maher al-Taba’a holds that Israel temporarily allowing export of a token amount of sweet potatoes “is nothing more than media propaganda which is meant to confuse international audiences" by giving the impression that the siege on Gaza was looser than it had been before the 2014 ceasefire agreement; meanwhile, the number of allowed exports had actually decreased since before the invasion occurred. Gazan farmers, in fact, were not even allowed to export produce to Palestinians in the West Bank until 2017.

The next shmita year (an agricultural sabbath during which ultra-Orthodox Jews allow their fields to lie fallow) began in September of 2021, around the same time as the beginning of the sweet potato harvest. In anticipation of the shmita year, and in keeping with the trickle of Gazan exports that had been allowed into Israel in the intervening years, many farmers had planted more than they otherwise would have. But Israel delayed accepting the imports, leading many farmers to throw away rotting produce, or to sell their produce in the local market for far lower prices than they had been expecting.

Israel's habit of closing off Gaza's exports arbitrarily and without notice recurred during the harvest season of 2022. When Israeli former MK Yaakov Litzman called on Minister of Agriculture and Rural Development Oded Forer to import sweet potatoes from Gaza due to a shortage of the produce in Israel, Forer refused, citing Israeli soldiers whom Palestinian resistance fighters had taken hostage as rationale for his decision. Other officials were surprised at the linking of an agricultural matter to a political one.

Farmers had no choice but to enter the harvest season hoping that the decision would be reversed and that their time, labor, money, and scarce water resources would not go to waste. With these last-minute decisions that cause Gazan farmers to be unable to fulfill their contracts, Israel damages the future viability of Gazan exports to European markets.

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Equipment:

A fire, wood-burning oven, gas stove, or broiler

A baking sheet

Ingredients:

Sweet potatoes. Choose a variety with red or orange skin and orange flesh, such as garnet or jewel.

Sugar, cinnamon, date syrup, or tahina, to serve.

Instructions:

1. Wash sweet potatoes. Place them at the bottom of a taboon oven, or on a baking sheet or griddle laid over a cooking fire or gas burner. You may also place them on a baking sheet or cast-iron pan inside an oven with a broiler setting.

2. Turn the gas burner on medium-high, or the broiler on low. Heat the sweet potatoes, occasionally rotating them, until their skin is blistered and blackened in multiple places and they are tender all the way through.

3. Remove potatoes and allow them to cool slightly. Slice each potato open lengthwise, or peel away its skin, and eat the interior.

Roasted sweet potatoes may be eaten on their own, or sprinkled with sugar or cinnamon-sugar, or drizzled with date syrup, tahina, chocolate sauce, etc.

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Delicious Homemade Vegan Pho (Vietnamese Noodle Soup)

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Sweet Potato and Chickpea Peanut Stew (West African-Inspired)

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Baked sweet potato & egg breakfast boats

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"HOKU!HOKU! IMO‼︎"

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chocolate sweet potato cake with molasses buttercream