Posts tagged sweet potato
PERFECT Sweet Potato Fries
Kat Marris

A crunchy sweet potato fry is like a unicorn, you know they exist, but you can’t seem to find one!!

Most of the time, I see sweet potato fries that are soggy, wimpy or mushy…ewww. It felt gross just typing that!

What we want is a fry that you bite into and it goes CRUNCH on the outside with a light fluffy inside. Perfect for dunking into a big ole bowl of ketchup or BBQ sauce!

I’m here today to tell you that crunchy sweet potato fries DO EXIST!!! They just take a bit of time and care! Use my tips below to make yourself a batch of the crispiest, crunchiest and tastiest fries you’ve ever eaten!

Here’s how to do it!!

Fresh and Balanced

Tip 1. Cut the fries as close to the same size as possible. Soak fries in a bowl of cold water for 30 minutes to one hour

Tip 2. Drain and dry the fries well. Toss with 2 tablespoons cornstarch per four sweet potatoes.

Tip 3. Use parchment paper on your sheet tray and don’t crowd the sheet pan. Leave lots of space or your fries will steam and not get crisp!

Tip 4. Flip the fries halfway through and switch the pans top to bottom in the oven.

And there you have it! Follow those tips with your next batch of sweet potato fries and glory in the crispy goodness!!

Southwest Breakfast Burritos

Breakfast burritos are the ultimate on the go breakfast. Easy to meal prep, they fill you up and hold tons of delicious flavor! I usually start my morning with a protein smoothie, because it’s an easy grab and go that I can pack with nutrition. However, recently I have been making this super filling breakfast burrito and I knew I had to share it with you guys! 

It’s a whole wheat tortilla filled with savory sweet potatoes, chicken sausage, black beans, red pepper and onion. It has a southwestern flavor of oregano, smoked paprika and cumin. Sometimes I top it off with a little shredded cheddar cheese and hot sauce if I’m feeling extra adventurous that day! 

The fiber in the sweet potato and the protein in the black beans stick to your ribs and hold the before lunch hunger pangs at bay. 

I like to meal prep these burritos for the weekend when I know I have a crazy work schedule. If you do make these burritos in advance, make sure you keep the filling and tortillas separate or wrap it all up the night before so you don’t end up with a soggy tortilla. 


Southwest Breakfast Burritos

Makes 4 large burritos


  • 2 tablespoons olive oil
  • 2 small sweet potatoes, diced small
  • 1 red bell pepper, diced 
  • 1/2 sweet onion, diced 
  • 1 can (14.5oz) black beans, rinsed and drained 
  • 1 pound breakfast chicken sausage 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon dried cumin
  • 1 package whole wheat tortillas 
  • Salt and pepper to taste


In a large skillet heat one tablespoon olive oil to a medium heat. Add in potatoes, pepper, onion, beans and spices. Stir and cook until potatoes are tender. Pour mixture into a bowl and set aside. Add chicken sausage and remaining olive oil into the skillet. Stir and cook until no longer pink. Add cooked sausage to the potato mixture and stir to combine. Divide evenly between tortillas and roll. Can add shredded cheddar cheese and hot sauce if desired.


Sweet Potato and Pepper Hash with Poached Eggs

This may be the best recipe I have ever posted to this blog. This hash is a stick to your ribs, healthy, eat it anytime ( I am eating a bowl right now as I write this!)  comfort dish that will have you putting this recipe on repeat! 

The subtle smoky flavor of the paprika plays off of the spicy peppers perfectly. Add in a generous amount of tender sweet potatoes and creamy black beans and you have an intensely satisfying dish. Top it all off with a poached egg with a delightfully runny yolk and some avocado, salsa or hot sauce and this dish is off the charts. What I appreciate about this hash is that each veggie holds it's own distinct flavor and texture. The problem I have with other hash recipes is that they tend to be a mushy mess that ends up eating like it's a potato paste. This hash will stay crisp tender and perfectly balanced.

The key to success with this dish comes down to your knife skills. Make sure all of your diced veggies are roughly the same size. About 1-inch pieces is what we are going for here. If you don't get everything roughly the same size, your hash won't cook evenly! 


Sweet Potato and Pepper Hash with Poached Eggs

Serves 4


  • 2 large sweet potatoes, peeled and diced 
  • 1 yellow onion, diced 
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced 
  • 1 poblano or jalapeno pepper, diced 
  • 1 15 oz can black beans, drained and rinsed 
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika 
  • 1 teaspoon ground cumin 
  • 2 tablespoons pumpkin seeds, roasted 
  • Salt and pepper to taste
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • Avocado, salsa and hot sauce for serving


Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or with a silicone mat.

In a large bowl combine oil, lemon and lime juices,spices and salt and pepper. Add all chopped veggies and beans. Stir to combine. 

Spread veggie mix on baking sheet and bake for 20 mins, or until veggies are crisp tender. 

While veggies are cooking, bring a medium pot of water to a boil. Add in vinegar. Gently stir water and slide cracked eggs one at a time into boiling water. Gently simmer until whites are formed and yolk is still jiggly.Alternatively, you can always fry your eggs if you don't want to mess with poaching!

Put hash in four bowls and top with poached egg. Serve with avocado, salsa and hot sauce.




Sweet Potato and Beef Stew

Slow cooker meals have always held a special place in my kitchen.  I love throwing everything into the slow cooker in the morning and forgetting about it. Then when I come back home from work it feels like someone else has made me dinner! It doesn't get any better than that, especially when you are exhausted from your day. I was clicking through my current recipes on the blog and I realized that I have never posted a slow cooker beef stew. Shame on me!! If there is one meal that everyone should try in a slow cooker, it's a hearty, savory stew. This sweet potato and beef stew really hits the spot. Rich broth, tender beef and savory sweet potatoes combine to make a healthy and filling dinner for fall and winter nights. Searing the beef in a skillet  right before you place it in the slow cooker really helps develop flavor and keeps your meat tender. Of course if you are stretched on time, just throw it all in the slow cooker and run! :)  What's even better about this stew is that it freezes well so you can always make a big batch and then stash it in your freezer for an even faster dinner.

Give it a try and let me know what you guys think!  

Sweet Potato and Beef Stew

Makes 6 to 8 servings

  • 1.5 lbs beef stew meat
  • 1 tablespoon olive oil
  • 3 sprigs of fresh thyme
  • 1 tablespoon minced garlic
  • 2 tablespoons all purpose flour
  • 16 oz beef broth
  • 1 15 oz can fire roasted diced tomatoes
  • 1 small can green chilies
  • 1 tablespoon tomato paste
  • 2 large sweet potatoes, peeled & cubed
  • 1 medium onion, diced
  • 1 small bag baby carrots
  • 1/3 cup quick cooking barley
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire
  • 1 cup kale, chopped
  • 1 red bell pepper, diced
  • salt and pepper to taste

Heat the olive oil in a large skillet over medium high heat. Add the beef stew meat, flour, garlic and thyme and sear just until all sides of beef are browned. Transfer the meat to a slow cooker, and add all remaining ingredients, except for the kale. Stir to combine. Cook on low heat for 4-5 hours. During the last 30 minutes of cooking, add in the chopped kale and stir.