When U2 produced “Mysterious Ways,” they must have had my brain in mind…
After microwaving a sweet potato to feed my growling stomach, I sliced it into rounds to cool faster and convert it to a finger food as I watched reruns of “Iron Chef.” Mesmerized by Morimoto’s knife skills, I failed to notice the center sagging out of the disc in my hand until—plop!—its orange innards fell straight into my lap.
I gazed through the hole like a singular binocular or spyglass, and the cartoonish Einstein light bulb flicked on above my head. The hollowed-out sweet potato skin was the same size as a sushi roll!
The next day, I scoured the grocery store’s sweet potato selection, discarding the fat and misshapen ones until I found the perfect elongated oblong tubers. With a little cream cheese filling, my “sushi” rolls looked just like their rice cousins—just with a sweet fake orange tan!
Sweet Potato Sushi Rolls
Although baking may be the more traditional way to cook a sweet potato, using the microwave cuts back on prep time. Adjust the spices as you see fit!
4 medium sweet potatoes, long and not too fat
1 medium apple
⅓ c. cream cheese
1 tsp ground cinnamon
½ tsp water
- Pierce the sweet potatoes, and cook in the microwave for 8-10 min, turning halfway through, or until they’re soft enough to stick a fork in. Let cool for 3-4 min until cool enough to handle.
- While the sweet potatoes cook, dice the apple. Add the remaining ingredients to a medium bowl, stirring well. Add the apple and stir until coated.
- Slice the sweet potatoes into ½” rounds using a sharp knife. Try not to squash them too much! Scoop out the middle of the rounds with a spoon, leaving a ¼” border of sweet potato still attached to the skin.
- Place the rounds down on the individual plates, and spoon the apple mixture into the centers. Serve with chopsticks (and a fork to scoop up any apple bits that fall out!).