The inspiration for this somewhat ad hoc meal was the day I spent combing through all of Smitten Kitchen’s archives (too addicting). There was a recipe for sweet potatoes with pecans and goat cheese that appealed to me for all these reasons: 1. sweet potatoes 2: goat cheese 3: easy to make 4: looks pretty 5: goat cheese is the best 6: I wish I owned a goat. I basically followed the recipe, except for lack of measuring and I used walnuts instead of pecans because pecans seemed unconscionably expensive and, also, I like walnuts better. We didn’t have red wine vinegar, so I used tarragon vinegar, which I thought was perfectly fine.
Cooking the sweet potatoes was easy — our pans are so well seasoned that I didn’t even grease the one I used and it was extremely exciting when sugar started oozing out of the potatoes because I did not expect that to happen. Also, I cooked up some israeli cous cous and sausage because I was concerned that I was going to leave my guests (family) hungry. Lucas and I had to keep up our energy for badminton class!