Sexy Spiced Sweet Potato Bread

This sweet potato bread is has sugar, spice and everything nice- but it's skinny and that makes it sexy!

Sweet potatoes, that sweet bi-curious veggie. It seems so sweet, but we all know that it's begging to be naughty. Maybe like that chick from 50 shades of gray. She seems so sweet and then next think you know she's getting all kinky and shit.

Roasted Autumn Trio- Apple, Onion and Sweet Potato

It's not just fruits, it's vegetables. It's not just savory, but sweet. This roasted trio defies expectations and conventions and can be served with nearly any meat as a side. 

I buck traditions whenever possible. It's just the way I am. You would expect fruits to be chillin' with other fruits and veggies to be hanging with their veggie friends... But in my world I like them to party together and find common ground. Well they totally did just now with their bi-curious vegetable, the sweet potato. Is is a veggie or a fruit, it is starchy but sweet. This root vegetable is the perfect way to bridge the gap from sweet and savory.

So for a simple side I created this ménage e trois. I added a little sugar and spice... Because they really do make everything nice. Mixed it up and roasted it. 

Call it a day and call your dinner done! 

This was the perfect accompaniment to the beautiful apple and sage stuffed pork roast I posted last week! Seriously amazing together. Yet so so easy. 

But that's his this girl rolls. Only bust a sweat on special occasions, you know? 

What you need

2 tablespoons extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon pumpkin pie spice
5 medium sweet potatoes (or about 8oz.), diced

1 large apple, diced (I used honeycrisp)

1 medium red onion, diced
Sage leaves for garnish

How to make it 

1- Preheat oven to 415º
2- Whisk together the olive oil, brown sugar and spice in a large bowl.
3- Toss all diced fruit and veggies in it.
4- Place on a ceramic cookie sheet or cookie sheet lines with foil.
5- Garnish with sage leaves.
5- Bake for 25 minutes.

Nutritional Info

Mexican Breakfast Skillet: A little late for Cinco de Mayo

A Cinco de Mayo recipe- late, but better than never....

Last week I told you about my trip to California, well this recipe was born from that trip. This is always what I hope for from a trip like this... inspiration and exposure to new flavors and foods that I never imagined. Foodie Adventures, as I like to call them, are like food blogger recon! So obviously there is a lot of Mexican influence in California, so close and all. Anyways at one of our brunch stops in Joshua Tree I ordered a breakfast polenta and it was like a cake cut into slices, I deduced that it must have been made in a skillet- Inspiration strike 1, then I got my breakfast and there was also black beans in a ranchero sauce, kinda like enchilada sauce as well as eggs and some pico de gallo. Tah-dah- a nice balanced meal- carbs, protein and fiber! Plus it was so damn satisfying and filling. So I had inspiration strike number 2- what if I put all of this together in one skillet! YES!

Why is this a Foodgasm?

This is a completely balanced breakfast, I even added MORE veggies! Super flavorful, just a little heat (not too much it is morning after all). Eggs, spiced polenta, veggies and beans with sauce kinda dance the salsa in yo mouth! Better yet- once skillet to wash! Even better it looks so impressive, but it's so easy!