The Sweet Potato
This vegetable was in the magazine feature that prompted me to start this blog - Harvest in the current edition of Waitrose Food. It is a versatile vegetable which is popular in my house, particularly as a replacement for the normal potato when cutting back on carbs. Although it is a root vegetable rather than a potato, it can be used is the same way - baked, roasted, mashed and chipped. The flavour is, of course, very different - it has a sweetness which makes it useful as a baking ingredient - carrot cake and brownies are good examples. They are in season from October through to March.
Nutritionally, sweet potatoes are a good source of fibre which was in the news just last week as we all need to increase fibre in our diet. They are also a good source of Vitamin C - good for blood and heart health - and Vitamin A which supports a healthy immune system. They also count as one of our five a day.
There are so many recipes which include sweet potatoes. It features heavily in vegetarian and vegan diets making it a good subject for Veganuary, but I am neither so I wanted to look for something that focuses on the vegetable in its own right. I sourced this recipe from BBC Good Food:
Sweet Potato Fries with Maple and Parmesan
This may seem a strange choice for someone who finds the sweet potato quite sweet. Adding maple syrup is only going to make it sweeter - right? Well Yes it does, but the addition of fresh rosemary and grated parmesan cheese seems to be a good balance. The recipe says they will make a good companion to a steak - who doesn’t love a good steak and chips? They will also go really well with burgers or even home made fish fingers. So I think these fries may become a new favourite in my house.
My favourite way to shoot Food is from overhead. It works particularly well when you want to show the detail that may not be apparent when shooting from another angle. If the ingredients are part of the finished shot, this is also the best angle.
Occasionally, however, it is good to mix it up and shoot from either a 45 degree angle - as if you were looking down on your plate when seated at a table - or face on which is what I have done here. I have also chosen to shoot this image high key with a very shallow depth field and minimal styling to really focus on the subject.
I have a bit of a love/hate relationship with this vegetable, as I do with most root vegetables. The colour is so pretty - a joy to photograph on a winter’s day.
This brings me to the end of Week 2. I hope you are enjoying it so far.
Until next week - I may bring cake!