Well, dear reader, I am back.

I'm not sure I would even be back now if not for my dear friend Daniel, who said to me last week, "Let's make dinner together sometime this weekend!" So we tossed around a couple ideas, like pasta with pesto and sun-dried tomatoes, except I dismissed it as not quite complicated enough. I know, I know, I haven't cooked anything more complicated than boxed macaroni in the past two weeks, and I'm complaining that making pesto isn't complicated enough. Humans are funny creatures, what can I say?

We decided on Alex and Lindsey's honey broasted tofu, with red bell pepper and onion. You should probably go make this meal right now, actually, because it is that good. We pretty much followed the recipe there, except we let it marinate for a little bit while the potatoes were baking (and we used white wine instead of sherry). And the potatoes are actually what I'm here to tell you about, but I really can't pass up an opportunity to talk about how good that tofu was. It was amazing. I was tempted to go back for thirds, which never happens.

So, anyway, the potatoes. Daniel, you may remember, was one of the reasons I even started experimenting in cooking, and has himself been cooking for quite some time now. This is pretty beneficial to me, as I get to eat a lot of this food, but it also means he's really into experimenting with different combinations of food. And so, without further ado...

Daniel's Identity Crisis Potatoes

These came entirely from Daniel's brain box, though let me tell you, the name seems pretty fitting for my mental state the past few weeks. But that's neither here nor there. These potatoes are fairly simple to make, and maybe the most delicious way to eat potatoes I've tried yet.

1 Russet potato
1 sweet potato
brown sugar
parmesan cheese
olive oil

Preheat oven to 350°F.

Roll the Russet potato in olive oil and salt, and the sweet potato in olive oil and brown sugar. Bake for about an hour and fifteen minutes, or until the skins start to be crispy* and a fork passes through cleanly. Take them out of the oven and turn the heat up to 450°F.

Scoop out the insides of each potato into separate bowls, leaving the skins as intact as possible. Mash the Russet potato with garlic, parmesan, and butter (to your taste), and the sweet potato with butter and brown sugar (again, to your taste). Here is where the "identity crisis" part of these potatoes comes in: scoop the Russet potato mash into the sweet potato skin, and the sweet potato mash into the Russet skin. I know, it sounds crazy.

Put the potatoes back in the oven for about twenty minutes. Serve!

* Daniel tells me the sweet potato skin was not as crispy as he would have liked, but I can assure you this does not affect how delicious it was.


  1. If you're into that kind of thing, you could also put some marshmallows in with the sweet potato. I've always found that too overwhelmingly sweet, but I hear tell that some folks are into it.

    Ooh, you know what would be good, though? Some cinnamon in with the brown sugar, butter and sweet potato. YEAH. Do that.

    I also second that everyone should both make Alex's honey mustard broasted tofu and check out his food blog that he does with his partner Lindsey. The recipes that go up there are frequently awesome.

  2. Oh, yeah, cinnamon could be good in there!

    I went ahead and added a link in my side column, too. I really can't get over how good that tofu was.

  3. my grandma makes sweet potatos with marshmallows! yummy. that tofu looks goood! and the plate of food looks like it's from a fancy restaurant!

  4. Oh, Becca, you have to try it! It is so g.d. good. (Although I guess the honey wouldn't be vegan? Anyway, if you eat honey and/or find a decent honey substitute, oh man, so good.)