It was love at first sight.

Yes, I’m totally addicted. I just can’t help it. I love everything about it. The color, the taste, the texture, the benefits, how it tastes yummy with everything and most of all how healthy it makes me feel!

There’s nothing better than a beautiful plate piled high with roasted sweet potatoes and red bell peppers, placed over a bed of spinach or arugula and sprinkled with white balsamic vinegar. Add a side dish of goat cheese and grilled chicken for that extra taste. Absolute heaven! 

Whys is it so good for you? Read this!

  • Sweet potatoes contain an incredible amount of vitamin A, with each cooked cup giving you four times your daily dose. Vitamin A is essential for strengthening your body’s immunity against infection, as well as helping your body to build and maintain clean, glowing skin.
  • All of this vitamin A also means that sweet potatoes contain an almost unrivaled amount of the antioxidant beta-carotene, as a result of which they have wonderful anti-inflammatory properties as antioxidants help your body to prevent and repair cell damage which can otherwise cause chronic diseases.
  • It’s important to eat some healthy fat with your sweet potato in order to get the full benefits of its beta-carotene, half a tablespoon of extra virgin olive oil or half an avocado will do the trick.
  • Studies also show that sweet potatoes help with blood sugar regulation, which is awesome for keeping your energy and insulin levels steady.
  • Sweet potatoes are packed with fibre, with nearly seven grams per serving – twice the amount of normal potatoes! This not only helps digestion but also helps you stay full for longer as the body uses this energy more slowly than low-fibre carbohydrates.

I wanted to share one of my favorite recipes with you. I tried this at home 2 days ago while surfing through some online recipes, and I found the one! Oh-boy did it taste Fab. 


this fall thing I made

Ingredients below:

1 1/2 pounds sweet potato, scrubbed, unpeeled, in 3/4- to 1-inch coins
4 tablespoons olive oil, divided
1/4 cup toasted and cooled pecan halves
2 tiny or 1 small shallot
2 stalks celery
2 tablespoons flat-leaf parsley
1 tablespoon dried cranberries or cherries (optional)
2 ounces firmish goat cheese
Salt and freshly ground black pepper
2 teaspoons red wine vinegar
1/2 teaspoon smooth Dijon mustard

Preheat oven to 450 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Lay sweet potatoes in one layer on the oiled sheet. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 minutes or so, until the undersides match the tops.

Meanwhile, prepare your salad. Chop your pecans well, mince your shallot, chop your celery and parsley, mince cranberries if using them. Crumble your goat cheese. If you, like me, got too soft of a goat cheese for mixing, set it aside and sprinkle it on top. If it’s firmer, stir it into the mixture. In a small dish, whisk together 2 tablespoons olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon dijon. Pour half over salad.

When the sweet potatoes are done, set a couple coins aside just in case your hubby is not a major fan.Lay the rest on a serving platter. Scoop a spoonful of the salsa over each round. Pour remaining salad dressing over top, to taste. Eat immediately and let me know how AMAZING it truly is!


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