Why the Best Things Take Time

Stuffed Sweet Potatoes & Deadlines

While deadlines can offer a sense of purpose and focus, they often become constraints that limit the space for ideas to breathe and evolve. Creativity, by its nature, flourishes in the absence of rigid timelines because it requires freedom—freedom to explore, make mistakes, and go down unexpected paths that might otherwise be closed off by the pressure to deliver something quickly. But more often than not, deadlines are essential; they help keep things moving. I’ve lost count of how many projects have stalled because someone didn’t respond to an email when I was unclear on a deadline, leaving me hanging by a thread, unable to proceed to the next step.

Without deadlines, invoices pile up unpaid, payments trickle in late, and suddenly, my carefully planned budget unravels. I’m scrambling to scrape together resources to keep the lights on and pay bills on time. It’s a relentless cycle of urgency and stagnation—rushing to push things forward, only to be met with endless delays that leave me teetering on the edge, trying to keep everything from falling apart.

I set out to create a simple recipe for vegetarian-stuffed sweet potatoes, sticking to the “imaginary” deadline I set for my weekly Substack posts. But somewhere along the way, this simple recipe turned into a much bigger story—a metaphor for where I am in my life right now.

Sometimes, things take much longer than anticipated. Take, for instance, this sweet potato recipe I dreamed up—hearty, flavorful, packed with fresh ingredients, and served in an edible bowl made from a salt-baked sweet potato.
It seemed like a no-brainer: a quick bake and a simmer on the stove, and dinner would be ready in an hour, tops. I confidently started around 7 p.m., thinking I’d be savoring a bite by 8. But the sweet potatoes, true to their name, decided to take their sweet time. As the oven timer came and went and the fragrant spices began perfuming the air, I waited…and waited.

By the time I finally pulled those golden-brown sweet potatoes from the oven, it was nearly 9:30 p.m., and I still had to assemble everything. Dinner didn’t happen until 10 p.m., and as I took that first exhausted yet triumphant bite, I couldn’t help but reflect on how often deadlines and timelines blur and stretch far beyond what we plan—especially in my journey as an artist and business owner.

Running a creative business is like that unfinished recipe. No matter how carefully you plan or how many hours you allot, unforeseen delays always exist.
When a machine breaks down, I suddenly spend several weeks sourcing new parts or waiting for repairs. When an employee moves on to other opportunities, I’m left at the helm, juggling a dozen roles that were never meant to be handled solo. Even the simplest tasks can stretch out endlessly—like when I’m stuck on a custom order waiting for a client’s response, and it takes days (sometimes even weeks) just to get the approval to move forward.

But the funny thing is, I’ve come to realize that these delays often lead to the most unexpected and rewarding outcomes. There’s an old saying that “good things come to those who wait,” and as cliché as it sounds, it holds a profound truth. The pieces that have become my best work—the ones I’m most proud of—took far longer than planned. Hundreds of hours, layer after layer of detail, refinement, and care. Every delay, every slow moment, every unexpected setback became an opportunity to dive deeper, to experiment, to let the work breathe and evolve. I had the chance to step back, see the piece with fresh eyes, and rework it into something that exceeded my initial vision. It turned into one of the finest pieces I’ve ever made—one that resonated deeply with its new owner, who still talks about it to this day.

Now, some may argue that deadlines create pressure that forces one to think outside the box.

In my opinion, true innovation often happens when the pressure is off because creativity needs space to unfold.

This is especially relevant for artisans and makers of American-made goods.
Unlike mass-produced items churned out in factories far-flung, handmade goods tell a story that reflects the time, skill, and passion poured into them.
And that story can’t be rushed. I wrote more about my thoughts on this topic here.

So, yes, things almost always take longer than planned. Recipes, custom orders, creative projects, and even life itself. But those delays, those extra hours, those setbacks—they’re not failures or missteps.
They’re seasoning.
They’re the moments when we allow things to become more than we could have imagined.
And more often than not, when it’s finally ready, you find yourself savoring it with a deep appreciation for every single minute it took.

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With my recipes and kitchen knives, I try to find new ways to reimagine and envision the classics, the familiar, and the ancient. I like to think of it as bringing a modern perspective to traditional, old-world techniques.
This recipe transforms my favorite sweet potato chili by salt-baking the potatoes and serving it in an edible bowl.

Primeaux Salt-Baked & Stuffed Sweet Potatoes (Vegetarian)

Salt-Baked Sweet Potatoes:

• 2 large sweet potatoes, scrubbed clean

• 2 lbs (about 4 cups) rock salt
  

  Vegetarian Tri-Bean Chili:

  • 2 tbsp olive oil

  • 1 large yellow onion, diced

  • 6 cloves garlic, diced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp ground coriander

  • 1/2 tsp chili powder

  • 1/2 tsp dried curry leaves (or 1 tbsp fresh, chopped)

  • 1 can (15 oz) diced tomatoes

  • 1 can (15 oz) pinto beans, drained and rinsed

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) black beans, drained and rinsed

  • 4 cups water

  • 1 tsp vegetable bouillon paste

  • Salt and pepper to taste

  For Toppings:

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup sour cream (or Greek yogurt)

  • 1/4 cup green onions, chopped

  • 1/2 cup oyster crackers

  

  Instructions:

  1. Prepare the Salt-Baked Sweet Potatoes:

     • Preheat your oven to 375°F

     • Spread a thin layer of rock salt over the bottom of a glass baking dish large enough to hold both sweet potatoes in a single layer.

     • Place the sweet potatoes on top of the rock salt and cover them with the remaining salt, ensuring they are fully covered. Cover the entire thing with aluminum foil.

     • Bake in the preheated oven for 60-75 minutes, or until the sweet potatoes are fork-tender. Remove from the oven and carefully brush off the salt.

  2. Prepare the Vegetarian Tri-Bean Chili:

     • While the sweet potatoes are baking, heat the olive oil in a pot over medium heat.

     • Add the diced onion and sauté for 5-7 minutes, or until softened and slightly caramelized.

     • Stir in the diced garlic, cooking for another 2-3 minutes until fragrant.

     • Add cumin, smoked paprika, coriander, chili powder, and dried curry leaves. Stir well to coat the onions and garlic in the spices.

     • Pour in the diced tomatoes, pinto beans, kidney beans, and black beans. Add water and the vegetable bouillon paste. Stir to combine.

     • Bring the chili to a simmer, then reduce heat to low and let it cook, uncovered, for 25-30 minutes, stirring occasionally. Adjust seasoning with salt and pepper as needed.

  3. Combine the Sweet Potatoes and Chili:

     • Once the sweet potatoes are cool enough to handle, slice them in half lengthwise.

     • Carefully scoop out the tender sweet potato flesh and add it to the pot of simmering chili, stirring gently to incorporate.

  4. Serve:

     Use the empty sweet potato skins as edible bowls by spooning the chili back into the skins before adding the toppings.

  

  

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Please give this post a heart and comment about a time you spent way too long on something, but it still turned out great!
As always, reply to this message if you have any questions for me!

Have a great week!