I dug some gnarly potatoes out of the garden today, so gnarly I knew they wouldn't store well, so I endeavored to prep them for soup, also knowing I had some almost equally gnarly vegetables hanging around in the refrigerator that would not last much longer.
Altogether, the root soup consisted of potatoes and carrots from the garden, half a medium onion, two stalks of celery, two mushrooms, and a precious jar of home-grown tomatoes. I seasoned with salt, pepper, garlic powder and marjoram. I thought about tossing in some high-powered fresh herbs, but I had some wonderful fresh vegetables that I wanted to taste this time around. Along with fresh-baked bread, this is my supper for this evening. *smile*
The sweet potatoes are completely experimental, so I chose a small and large. The large had a subtle woody cortex that I cut away, but it all tasted the same, that is, sweet. I put it in the glass baking dish (reused aluminum foil), dotted with real butter and a couple tablespoons of brown sugar and set the oven to 350 degrees for 1 hour. I am eager to discover how it turns out!