Sweet Potato Heaven

This year dad and I planted a huge row of sweet potatoes in his (our) garden.  We planted 80 yukon and red potato plants also, but that is a great story for another day. When I was a kid I hated that garden.  It was always on my list of chores and it was always hot and buggy and full of veggies that I hated.  (Except for peas and tomatoes. I would sit in the dirt and eat raw peas that were warm from the sun and fresh tomatoes until my stomach hurt!)

Flash forward 25 years.  Now I LOVE that garden.  Spending hours with my dad planting and harvesting  and talking and growing REAL food that tastes amazing.  What can be better than that??

Well, how about a sweet potato that’s as big as a football??


Or my foot…

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We got 2 bushels out of half a row.  Which means lots of roasted sweet potatoes for dinner!!  And we still have another half of a row to harvest!

Roasted Sweet Potatoes (I promise your kids won’t know what they are)

2-3 sweet potatoes (or one if it’s as big as your foot)

Olive Oil

Salt and Pepper

Preheat your oven to 425 degrees.  Peel the sweet potatoes and then dice into medium chunks. The smaller the dice the shorter the cooking time, so I usually do about 1/2 inch pieces.  Because I love them and I am impatient!! Throw in a bowl and toss with olive oil and salt and pepper.  Put on a baking sheet (sometimes I use my pizza stone) and bake until tender, usually about 25-30 minutes.  I check them after about 15 and turn them.  Just depends on whether you want them soft or crisp like a crunchy home fry.  And that’s it! It’s like a sweet potato fry only easier! ~s


Bringing the Smoothies Back…

Here at the M house we LOVE our smoothies.   During our summer of fun we got away from our routine of washing our fruits and veggies on Sunday for the following week and then after work I was just too tired to deal with it.   (It’s definitely easier to pre-prep everything and then you can just throw it all in the blender when you want it.)  But I am happy to say that the smoothies are back.  And now they are green!

If you don’t like the color just close your eyes and drink it.  I promise.  You will love it too.   They are surprisingly sweet and refreshing.  It took us a while to find the right combination of sweet and green, but after a little trial and error this is what works for us.

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Green Smoothies

1 to 1 1/2 cups organic red leaf lettuce

1 cup organic spinach

1 cup organic grapes (I’ve used green and red)

1 organic honey crisp or granny smith apple, in big chunks

1/4 cucumber, peeled (optional)

3/4 to 1 cup water

1 cup ice (or a little more)

Layer everything in blender in order as listed above.


In a Vitamix, blend on low while slowly turning up to variable speed 10 then switch to high.  Total blend time is 45 seconds.  You may need to add a little more water if it’s too thick.  This recipe is more like a juice than a thick smoothie.  Note: It may take a little longer if you have a blender with a smaller motor.  Basically you just want to blend until smooth and there are no little bits.  Cheers! ~s