I find it interesting how easy it is to forget about something once you haven’t had it for a short amount of time. I was recently looking through a cook book and stumbled across sweet potato fries. This triggered my memory and made me start to think about the delicious baked sweet potatoes that I used to put in my lunch everyday to take to school. Once the school semester ended and I wasn’t taking a lunch anywhere I quickly forgot about them. However, nothing is better, in my opinion, than some baked sweet potatoes or yams mashed up and taken for lunch since I like them hot or cold. I’m really glad that I remembered it because I’m starting to pack a lunch again to take to work since I refuse to eat out. Eating out is not healthy most of the time, doesn’t fit in with my goals, is expensive, and is what caused me to stupidly and quickly gain 25 pounds at my old job a few years ago (I won’t get into it, but it involved 14+ hour work days and little sleep/little time which led to me not wanting to bother to pack a lunch and made me want to just grab some fast food instead.) But that’s dust under the rug. This is a new beginning and I am 150% committed this time.
Anyway, here’s a quick sweet potato how-to so you can have a healthy made-ahead side dish you’ll love to pack in your lunch or a great side dish you can make for dinner.
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