Hi everyone! I'm Erin and I blog over at The Almond Eater! Yes I love almonds (bet you couldn't have guessed...) but I also love working out, healthy recipes and fashion as well. When Elise asked me to guest blog I didn't have to think twice--OF COURSE! The trouble was deciding what to write about. Then I thought about one of my current favorite foods: sweet potatoes.
Though I'm a BIG fan of sweet potatoes as of lately, that wasn't always the case. In fact, every year on Thanksgiving my family would make sweet potatoes topped with brown sugar and every year I would pass with a "blechhhh" look on my face. They were just too sweet!! ....which is actually crazy because I have a major sweet tooth but in this case, not so much.
Though my opinion has slightly changed, I still don't like my sweet potatoes TOO sweet. One of my favorite things to do is to cook them in coconut oil--that way, they're not too sweet but just sweet enough! However, sometimes I get bored with that and want my potatoes a bit more savory if you know what I mean..
In comes this 3-ingredient recipe. 1. the actual sweet potato 2. olive oil and 3. bread crumbs. I could almost guarantee most of you have those ingredients in your pantry right now. This simple recipe is just as easy as adding coconut oil but gives the potatoes a bit more flavor in my opinion. Plus, if you're anything like me and think sweet potatoes can be TOO sweet sometimes, then this recipe is for you!
1 sweet potato
2. 1-2 tbsp olive oil
3. 1-2 tbsp bread crumbs (I use Italian Style)
Preheat oven to 350°
Cut sweet potatoes into bite sized pieces and place in a bowl.
Pour olive oil overtop potatoes
Place potatoes on a foil-lined baking sheet; sprinkle bread crumbs overtop
Bake for 15-20 minutes