The Recipes

Sweet Potato with Roasted Vegetables and Salsa

Alrighty… I’m on somewhat of a healthy kick.  I also am trying very hard to use up all of my produce before I start taking proteins out of the freezer.  If you’ve been following along since I went to Montana, you know I had an incredibly limited kitchen, both spice-wise and cooking vessels and utensils.  It was a real challenge, but I’ve started to focus on actually using up what I buy.

It’s hard, though!  There are a number of bars and restaurants around the corner or right across the walkway from my house.  I am the queen of having food at home and yet opting to stop at a restaurant.  I’m getting better, I swear!  Do you ever do that?  Tell me the last time you had food ready to go at home and went out or got takeout.  Did the food go bad?


Sweet Potato with Roasted Vegetables and Salsa


- 1 sweet potato
- 1 c. chopped vegetables - I used carrots, broccoli, zucchini and cauliflower
- ¼ c. salsa (homemade or store-bought)
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.  Poke the potato with a fork and put it in the oven.  Let it bake for 30 minutes.

Prep the vegetables by scattering them on a baking sheet or piece of aluminum foil.  Drizzle them liberally with olive oil and season with salt and pepper.  Transfer the vegetables to the oven and let the vegetables and potato cook for another 30 minutes.

Put the potato on a plate and cut it down the middle.  Season the flesh with pepper.  Spoon the vegetables inside the potato and top with the salsa.