What do you do when you need a laugh? I have one suggestion: pick up the latest issue of Martha Stewart Living and read Martha’s monthly calendar in the front. Whether it was intended as humor or not, it often reads like a piece from McSweeney’s or a Shouts & Murmurs column. A few real entries give the impression of a whimsically curated life:
Make up bedrooms and set out slippers for weekend guests
Bring a bowl of fresh eggs to the office
Make Concord grape jelly
Wash all cats
I used to subscribe and would read that calendar aloud to Alex every month, laughing until I cried. Imagine asking yourself, “What am I doing today?” and answering, “Oh, that’s right — cleaning my lily pond.”
I don’t mean to dismiss Martha—far from it. I love many of her recipes. Some are unexpectedly brilliant, like these sweet potatoes roasted with Old Bay. Old Bay usually calls to mind crab cakes or a Bloody Mary, so pairing it with sweet potatoes sounds surprising, but the result is a harmonious blend of spice and sweetness.
Because Old Bay evokes seafood for me, I paired the potatoes with a simple avocado tartar sauce for dipping. The sauce is optional; the potatoes are satisfying on their own, but the creamy, tangy avocado dip adds a delightful contrast.
Old Bay Sweet Potatoes with Avocado Tartar Sauce
Makes 4 servings
Potatoes adapted from Martha Stewart
For the potatoes:
1 1/2 pounds sweet potatoes, cut into 1-inch chunks (skins on)
1 tablespoon extra virgin olive oil
1 tablespoon Old Bay
For the tartar sauce:
1 large, ripe avocado
1/4 cup vegan mayonnaise
1/4 cup sweet pickle relish
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 450°F. On a baking sheet, combine the sweet potatoes, olive oil, and Old Bay; toss until evenly coated. Roast for about 30 minutes, stirring once halfway through so the potatoes crisp evenly and develop a caramelized exterior.
While the potatoes roast, prepare the avocado tartar sauce. Mash the ripe avocado in a medium bowl and stir in the vegan mayonnaise, sweet pickle relish, and lemon juice until smooth and well combined. Adjust seasoning to taste—add a pinch of salt or a little more lemon if you prefer brighter acidity.
When the sweet potatoes are tender and nicely browned, remove them from the oven and serve immediately with the avocado tartar sauce on the side for dipping. The spicy-sweet potatoes and creamy, tangy sauce make a comforting, flavorful dish that works as a side or a casual main.
This combination highlights how a single pantry spice—Old Bay—can transform a humble vegetable into something memorable, and how a simple, fresh sauce can elevate the whole plate. Enjoy.