The Colors of Fall…..
Well, let’s see how much of this I can get done. Or at least how much of this I can get done well. My littlest little is sitting on my lap convinced that there is nowhere else in the house to sit. My older little is singing just loud enough to annoy his little sister, which could escalate at any time due to the fact that they are both under the weather, and he hasn’t napped. Now that he is in Kindergarten naps are hit, and miss, when he gets home. It is nearly impossible to explain to a 5-year-old that in order to kick his cough that is hanging on from a week ago he has to get some rest. And my soon to be four-year-old believes that it is just as easy for me to type while she is running match box cars over the key board, and up and down my hands, as if I was sitting here all alone. But as annoying as it can be, I wouldn’t trade these moments for anything.
Yesterday we spent the day rebuilding the deck on the back of our house. My husband is an excellent craftsman in just about all areas of construction, and building decks isn’t any different. The deck on the house we are renting was in desperate need of repair, so the owner asked if he would take on the task before we leave, and of course he said, “Yes”. In the end it actually turned into a family project with the littles doing what they could, carrying tools, and smaller boards, I took on the task of pulling up the old boards, and carrying up the new Trexs, and hubby cut, and screwed all the new Trexs. By the time the day was over a beautiful new deck stood where an old weathered one had been. It was surprisingly hot for Mid October, and needless to say, all four of us were beat by the end of the day.
Despite the heat the leaves all around the area have changed to beautiful yellows, golds, and oranges. It seems to have happened over night. Somehow the colors inspired today’s recipe. It is amazing how much time you have to think when you are working on a project. And it shouldn’t be a surprise to anyone that I was thinking about what I was going to cook up today for the blog. This recipe pops with color, but is one of the absolute easiest recipes you could possibly make. It works for breakfast, lunch, dinner, or snack. In all reality this recipe, if you can call it that, only has 3 main ingredients. It is filled with naturally sweet slow carb goodness, and the ever magic protein called eggs. (Find out how to cook a perfect over easy/medium egg HERE.)
These sweet potatoes are absolutely amazing by themselves, but the egg takes them to the next level. The only real tip I have on the sweet potatoes is cut them any way you like. *My sweet potato was shaped really funky so I cut it in a dozen different directions. As long as the pieces are similar in thickness they will cook evenly. Some pieces were long, perfect for the egg topper, and some were round, or slightly wedged, which made an awesome snack. They brown so beautifully in the oven in just 30 minutes, and get slightly crunchy on the top, almost caramelized, but stay soft the rest of the way through. Whether you eat them plain, or decide to top them with an egg, and make them a meal, make this a must have this week so you can sit back, relax, and enjoy!
How do you eat your sweet potatoes?
Have you ever eaten sweet potatoes and eggs together?
Sweet Potatoes and Eggs
By Angie Gouchenour
1 medium sweet potato (Organic if you can)
1 teaspoon olive oil
Sea salt to taste
1 egg (or more depending on how you are eating your dish)
Preheat the oven to 400’f
Wash and slice the sweet potato at approximately 1/8 – 1/4-inch thickness
Place the slices (*See the note above) on a cookie sheet covered in parchment paper (I’ve been trying to avoid foil when I can.)
Using your finger, lightly brush a small amount of olive oil on the top of each piece of sweet potato
Sprinkle each slice of sweet potato with a pinch of sea salt
Place in the preheated oven and cook for 25-30 minutes until the slices are soft, and caramelized (Start your eggs approximately 5 minutes before the sweet potatoes are ready)
Remove from the oven and serve alone, or topped with a perfect fried egg (You can find a Cooking 101 tutorial on the perfect fried egg here)