Tatum’s Tiny Kitchen: sweet potato dinner or afternoon comfort food

Simple and easy. Preheat oven to 350-400F. Rinse and clean sweet potatoes. Poke tiny holes in the skin with a fork. Aluminum foil is the best for wrapping them. Coat with olive oil and salt and pepper. I peel my sweet potato. Bake sweet potatoes. While baking, open a can of chickpeas and drain. Keep the liquid for vegan sweet treats, if you like. Whipped cream or meringue cookies. Open a jar of pesto. I use 365 brand from Whole Foods Market today. Making pesto is easy and fun not to mention fresh. Today I am lazy. This one has all the flavors I am looking for with the twist of a top. Remove sweet potatoes from the oven. Slit down the middle. Let steam escape. Remove frozen spinach from the freezer. Yes, this is equally as fresh as fresh. I don’t know about you, I don’t use non frozen spinach fast enough and 9 out of 10 times it goes bad. This one is easy (for me). Grab your frying pan. I use a Le Creuset nonstick. I use this for almost everything these days. I kid you not. Add olive oil or ghee to the pan. Or both. Or butter. Whatever you have. Toss in frozen spinach. Heat until warm. I like to cook the water off. Add more salt and pepper. To taste of course. Add all the other ingredients to the sweet potatoe(s). Maybe some shaved parmigiana reggiano too. Avocado oil is a nice flavorful drizzle finishing oil. Dinner is served. Or afternoon comfort food.

Until Next Time…