image.jpegHey Y’all!
It’s a good day when it starts with Psalm 119.

If You had not been my delight,
Then I would have perished in my affliction.
I will never forget Your precepts,
For by them You have revived me.

Lord, may I never forget Your precepts, for without them I have NO LIFE!!!!
I love experimenting with food. Trying different recipes and perfecting them. Within the next fews years I just want to be SO GOOD– cooking for my fam, friends, housemates, and boyfriend all their favourite things. Since I was little I’ve had a huge passion for making others happy through food!
Me? What do like?
That’s always been a harder question. But one food I really love is the sweet potato.
Now personally, if I could eat sweet food all day every day, I would. And I’m not talking about candy or chocolate or processed, man-made crap. I’m talking about sweet potatoes, stevia-sweetened nut butters, dates, ripe bananas, berries– all that whole stuff that makes anyone’s body feel SO GOOD.
Here are three of my very own sweet potato recipes.
Sweet Potato Fries
Serves 2
Peel 3 medium sweet potatoes. Chop into small, thin, French fry shapes. Place spread out from each other in foiled baking tray. Drizzle with 2 T grapeseed oil. Bake at 450 for 30-40 minutes, or until crispy. Alternatively, these can be fried in a deep fryer by following the directions from your manufacturer. Sprinkle with generous amount of sea salt and either a mix of desired savoury herbs, or cinnamon sugar (1 part cinnamon, 3 parts sugar). Serve with melted peanut, almond, or cashew butter.
Sweet Potato Mousse
Serves 2
Roast 2 large sweet potatoes I oven at 350 degrees for 30-35 minutes. Scoop out the flesh; discard skins. In blender, place sweet potato flesh, 2 T cacao powder, 3 T coconut sugar or stevia, 1/4 cup unsweetened vanilla almond milk. Blend on high, stopping to scrape sides if necessary, and adding a touch more almond milk if necessary, until desired mousse consistency is reached.
Sweet Potato Pasta
Serves 2
Cook 6-8 oz angel hair pasta I’m boiling water according to package directions; drain. In skillet, heat 1 T grapeseed oil over medium heat. Add 2 cloves garlic, and cook to sizzling, about 3 minutes. To skillet, add 2 diced Roma tomatoes, 1 cup edamame, 2 cups cooked, peeled, and shredded sweet potatoes, 1/2 onion. Cook, stirring, until tomatoes are juicy and onion is translucent. Add 2 tsp each tarragon and oregano, plus salt and pepper to taste. Add angel hair pasta and stir until the mixture comes together. Separate to two dishes; top each with 1/4 cup crumbled goat cheese and garnish each with lemon wedges.

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