It's not about punishment but more about wanting to train in the way that I feel will most benefit me, even if some aspects of it seem daunting at times The mental side of racing long distances is not easy for me and TM running has always helped me before. Lately, though, I haven't been very good at it.

If my goal was to make every run as mentally tough as possible, I'd get burned out pretty quickly.  But I can see the other reasons for it and sometimes it is the most appealing option.  But I have a hard enough time marathon training without going out of my way to make it more difficult.

Is there really that much of a difference in baking sweet potatoes in the oven for 2 hrs vs. sticking one in the microwave when I want it?

The get browned, slightly caramelized, and a little crunchy in some spots in the oven.  In the microwave, they get hot.

 

And easy to accomplish!    Some chili or other highly acidic foods right before a workout...  sure to make me consider bailing

But think of the mental toughness you would develop if you did a hard workout with that in your stomach!

I wonder where you could get a fan...

I wonder where you could get a fan...

Don't tell me! 

Is there really that much of a difference in baking sweet potatoes in the oven for 2 hrs vs. sticking one in the microwave when I want it?

Trick when making sweet potato fries.... nuke it (whole, with slits cut to release steam) in the microwave for 5-6 minutes.  Cool, peel and slice into fries, and coat in oil.    Now bake those suckers like at 400 degrees, 25 min or so - the microwave dries them out just enough so that they will crisp up on the outside in the oven.

This works best with the white flesh/purple skin japanese sweet potatoes.  I hate mushy sweet potato fries.

 

Well I have cooked them in the oven before. Just not for 2 hours.  What temp do you use?

To be honest with you, the time and temperature are arbitrary. What you are trying to do is get the potatoes to pop open, and the sugars to ooze out. For this reason they must be put on a baking sheet or in a pan as it can get quite messy if the brown "syrup" starts dripping in the oven.

I usually start with 375 F for 90 minutes. At any point after that and up to two hours they could be ready, depending on the size and the quantity. So in theory, the y could be done before the two hour time-frame. For this reason you have to monitor them, and learn how to tell if they are ready by the eye.

I also leave them in the oven to cool off, so they get more time to marinate in the waning heat.

There is something to be said for the quality of potato as well, although I have been able to take the crappiest looking sweet potato and bake it into something yummy. It is better when they are from good stock.