We were in Barcelona for the holiday of Todos los Santos (All Saints’ Day), and some friends who live there invited ns to their home for a traditional celebration that included baked sweet potatoes, roasted chestnuts, and pine nut cookies (panellets). Around this time, down the street from our apartment, there was a woman with a stand on the corner roasting sweet potatoes and chestnuts over hot coals. I loved how the potatoes became so dense, sweet, and blackened after being cooked for such a long time. I have subbed subbed hazelnuts here, which are more readily available and, in my opinion, tastier.
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