How are the resolutions going? Lots of my friends are in the middle of a Whole30 or other detox plans, and are starting to feel like they’re in a rut. Sometimes you get in the middle of something like that, and it feels like you’re just plain tired of eating All The Kale and Grilled Chicken.
Friends, you don’t have to live like that! Don’t suffer needlessly! Insert other flavorful call to action here!
Let’s just go with a vegetable you’re probably eating more of this month. Nope, not kale. Never fear. Heaven knows I love kale, but I also know one cannot live by kale alone. So, sweet potatoes it is!
This is one of my favorite combinations lately. Cinnamon tricks you into feeling like you’re eating something sweet, and the rosemary and salt keep things from getting too sweet. These are simply divine and so easy to prepare. They’re great on their own, but also pair well with a nice poached egg, or the ubiquitous chicken and apple sausage you may be eating a lot of (for good reason: it’s delicious). You could even serve them with *gasp* grilled chicken. Or steak. Or pork chops. Do you see where I’m going with this? Flavor, friends. Flavor.
If the cinnamon-rosemary combo sounds just too strange for you, you can certainly choose one flavor (cinnamon OR rosemary) and go with that. Fresh rosemary smells a bit strong and you may think you are roasting a Christmas tree, but I pinky, pinky promise the end result doesn’t taste like a Christmas tree. It tastes delicious. Now, on with the healthy eating!
What to eat with them:
- Chicken & Apple Sausages (Aidell’s brand)
- Asian Pear & Pomegranate Salad
- Slow Cooker Lemon & Rosemary Chicken
- Chicken & Zucchini Poppers
- 2 large sweet potatoes, peeled and sliced into matchsticks or wedges
- 2–3 sprigs fresh rosemary
- 1–2 tsp cinnamon
- salt, to taste
- olive oil or avocado oil
- In a large bowl, toss sweet potatoes with enough olive oil to coat them (they should be shiny–you don’t want them sticking to your pan). Sprinkle with cinnamon and a hefty pinch of salt. Stir to combine evenly.
- Spread sweet potatoes out onto a baking sheet, trying not to let any wedges overlap. Place rosemary sprigs on top.
- Roast at 400 degrees for 20 minutes. Stir, and roast another 10-15 minutes, or until wedges are tender and browning.
- Discard rosemary sprigs and enjoy!