Lazy Saturday

I love when we get a lazy Saturday morning!

  Like most parents we have a pretty busy weekend.  Hell, I think we have a pretty busy week, but it comes with the territory, right?  So, when we happen to have a Saturday morning with nothing to do and it is raining out...I'm in heaven!  My husband, Damon, works odd hours and some weekends, so it's a special treat for him to be home on a lazy Saturday morning.  We don't get a lot of time to veg out with our kiddos, cuddle under the blankets and watch a cartoon.  What can I say, it takes me back to my childhood and I like it!

  Of course, just when I get settled everyone starts asking about breakfast.  I leave my comfy spot and take a quick look around the kitchen.  I can see the three of them sitting comfortably on the couch and I become envious...I want to do that too!  I quickly think about what I can make that isn't going to require me to be in the kitchen for a long time.  I just want to squeeze back into my spot before the kids steal it.  So, I make a plan and quickly get started with the hopes that everyone will eat it and be satisfied. I don't even ask if they are interested, I just start.

  Well, thankfully it was a success!  This is really a side dish recipe but I will explain how I turned it into a breakfast dish.  Now, let me say my kids have a LOVE/HATE relationship with eggs...some days they LOVE them and some days they HATE them.  There will be days that they will crave eggs, and then there will be days that they can't even stand the sight of an egg.  They are pretty awesome like that!  Clearly, I was taking a gamble here but I had one thing on my mind. COUCH!

  In hopes that my kids would eat these delicious sweet potatoes I cut out the cayenne.  Also, you can cut the chili powder out or down to a 1/2 tsp if it's too much for you, but the kids like a little spice.  The potatoes are awesome either way. 

  

  For breakfast I added some micro greens to a plate, placed the sweet potatoes next to that and placed the two eggs over easy on top (kids only had one egg).  Now, before you start questioning pumpkin pie spice and cinnamon with eggs, let me say it's really, really, really good! I like my eggs over easy and that's how I would recommend it with these potatoes, especially with the yolk runny...YUM!! 

  

Fall Roasted Sweet Potatoes

Serves: 4-6

Prep Time: 5 minutes

Cook Time: 24 minutes

Total Time: 29 minutes

Ingredients:

• 2 medium sweet potatoes
• 1 1/2 TBSP coconut oil (melted)
• 1 1/2 tsp pumpkin pie spice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cinnamon 
• 1/2 tsp salt
• 1/2 tsp pepper

Optional: 

For more heat add 1/2 tsp of cayenne and cut the chili powder to 1/2 tsp.  If too spicy, you can cut the chili powder to 1/2 tsp or eliminate all together. 

Instructions:

1. Preheat oven to 450 degrees.
2. Peel and cut sweet potatoes to 1/2 inch cubes. 
3. Line a large baking sheet/pan with parchment paper (it's easier for clean up). 
4. Spread the sweet potatoes out on the baking sheet/pan.
5. Sprinkle sweet potatoes with spices. 
6. Pour melted coconut oil all over potatoes.  Mix (I use my hands) until all the sweet potatoes are coated with spices and oil. 
7. Place on the middle rack and cook for 10 minutes.  Stir and then return to the oven for 10 more minutes. Stir again and then broil on high for about 2 minutes, stir once more and broil for 2 minutes.  This adds some crisp to the potatoes but be careful not to burn them under the broiler.