sweet potato toasts sweet savory

Sweet Potato Toast, Two Ways – Sweet & Savory

If there is one thing I’m good at, it’s piggy backing on food trends that peaked a few months prior.

Hey, have y’all heard of this stuff called chia seed pudding?!


In all seriousness (or, at least I’ll try my best to be serious), I read about the new sweet potato toast trend over the summer, and I viewed it with a bit of skepticism. I love smashing avocado onto a nice piece of toast as much as the next Millennial woman, but now we’re using vegetables as toast? I thought the vegetable – cum – bread substitute trend would have stopped at using stiff leafy greens in place of hamburger buns. Still, over the months, I scrolled, perused, and Googled many different sweet potato toast recipes, and my curiosity was getting the best of me. On a sick day home from work last week (that pesky cold floating around NYC since September finally met my nasopharynx!), I decided to take a sweet potato out of my fridge and experiment with items from my pantry.

sweet potato toasts sweet savory

Many recipes I read about sweet potato toast called for a toaster, alas, all I have are an oven and a toaster oven. I didn’t feel like turning on my oven to overheat my tiny Manhattan abode, I opted for the toaster oven. Boy oh boy, was that a bit of trial and error. Haaa. It almost made me wish I had just turned on the damn oven! However, I got my ish together eventually. After I produced two solid yet pliable pieces of sweet potato, I pondering toppings. I just went for broke and experimented with four different options! Once again, trial and error, trial and error. So. Much. Trial. And. Error.


Ladies and gentlemen, I share with you the two sweet potato toasts that eventually won over my heart and my stomach.


Sweet Potato Toasts, Two Ways – Sweet & Savory
(Makes 2 Slices)


– 1 slice sweet potato, cut length-wise, into carefully measured 1/4″ slices

Sweet Sweet Potato Toast (Too redundant?):

– 1 heaping tablespoon nut butter of choice (I used The Peanut Butter & Co. Bee’s Knees peanut butter in these photos)
– 1 half apple, sliced (I used a Macintosh)
– Sprinkle of cinnamon

Savory Sweet Potato Toast:

– 1 heaping tablespoon hummus (I used Tribe’s Rosemary Focaccia Hummus)
– 1 7-minute boiled egg (See #3 in Directions for boiling instructions)
– Sprinkle of dill, dried or fresh

Before We Get Started…

– One sweet potato will likely yield 4 – 6 good pieces of “toast”, depending on the length and girth of it. Though I feel this goes without saying, I’ll say it: You can definitely make more than two servings with whatever you slice, and you can also use / store any extra unused sweet potato slices you may have.

– Attempt to cut the slices as evenly as possible while maintaining a 1/4″ inch thickness. If they are too thin, they’ll cook too fast. If they are too thick, they’ll take too long to cook and will be a bit too fibrous to chew.

– I have only tested these recipes using a toaster oven. Any other cooking experimentation is up to you!


1.) To cook the sweet potato slices, arrange on a toaster oven-safe tray and place in toaster oven. Set oven to its highest toasting setting and cook. This should take at least 15 minutes, involving many individual rounds of toasting. (At its highest setting, my oven will toast food for 5 minutes; 5 minute rounds x 3 rounds = 15 minutes.) Be sure to check your slices after reach round of toasting to make sure it’s soft enough in the middle but sturdy enough to hold the weight of its toppings.

2.) For the Sweet Sweet Potato Toast: Spread peanut butter on slice until it is covered. Lay apple slices on top. Sprinkle with cinnamon.

sweet potato toasts sweet savory

3.) For the Savory Sweet Potato Toast: Bring 2 cups of water to a boil in a small saucepan. Once boiling, add 1 egg and time for precisely 7 minutes. While egg is boiling, spread hummus on slice until it is covered. Remove egg from water once it’s done, peel, and halve. Place on top of hummus and sprinkle with dill.

sweet potato toasts sweet savory

4.) Devour that savory piece while the yolk is still runny and delicious! The sweet slice will make a lovely dessert.🙂

curried coconut roasted almonds

Curried Coconut Roasted Almonds

I’ve never been much of a nuts girl, and that still hold true. I loved shelling peanuts growing up, and I loved peanut butter as much as the next kid…well, as much as the next kid that wasn’t allergic to them, at least. Heh. However, cashews, walnuts, almonds, and the like were not even close to landing on my list of favorite foods. Over the past few years, especially since living in NYC, my love of nuts has grown. Actually, I should say my tolerance for nuts has grown. It ain’t quite love yet. Ha! That being said, almonds and I have become more friendly in the past year or two. Honestly, I love them straight up, unsalted, and unroasted. Every now and then, however, a shot of flavor is appreciated.

curried coconut roasted almonds

I’ve never roasted almonds before, but decided that roasting them in some coconut oil would give them a great flavor. I wanted to add something else that wasn’t necessarily straight up sugar; I was originally going to go the sweet route, as I do love cocoa-dusted almonds on occasion. Sorting through my horrendously unorganized shelf of spices, i came across my trusty beloved Jamaican Curry, and visions of hot bowls of vegetable coconut curry popped into my head.

curried coconut roasted almonds

I had to give it a shot!

curried coconut roasted almonds

It took some trial and error, but I think…I think…I think this might be it!

Curried Coconut Roasted Almonds
(Makes 2 cups)

– 2 cups whole almonds, unroasted
– 2 tablespoons coconut oil, melted
– 1 teaspoon Jamaican curry powder
– 1 tablespoon sweetener of choice (see note in Before We Get Started)
– Dash of salt

Before We Get Started…

– As I mentioned in the prologue, there was a lot of trial and error when making these almonds. I can say two things assuredly:

– Do not use roasted almonds! After cooking, they will taste distractingly smoky, even a little burnt.

– Do not use Sugar in the Raw or any other type of course sugar. I made my first batch using Sugar in the Raw, and the sugar’s coarseness causes it not to stick to the almonds well. I ended up scrapping a lot of burnt sugar off of the bottom of my baking sheet. A refined sugar (if you don’t mind using it!) or a liquid sweetener (agave, et al) is definitely your better bet.


1.) Preheat oven to 375°F.

2.) In a large bowl, combine all ingredients and toss until coated.

3.) Place on lightly greased baking sheet or a baking sheet lined with parchment paper. Place in oven and roast for 30 minutes, checking almonds and shaking at the 15 minute mark to make sure they aren’t over-roasting.

4.) Remove from oven and allow to cool completely before eating; extra almonds can be stored in an airtight container.

NOTE: Please forgive the quality of these photos. My camera’s card went kablooey for a few days, so I was taking the best iPhone photos that I could in the interim. Ha! A reshoot of these photos is due in the future…

green shakshuka single serving

Green Shakshuka [Single Serving]

One of the most popular recipes on my blog has been my single serve Shashuka. That posts gets hits every single day, and, every now and then, it just blows up if some other website picks up the link. I’m so pleased that y’all love this so much! Shakshuka is, largely, a dish for at least two people, though I have seen plenty of people down a skillet of it with no issues. (You do you!) As a person that cooks for herself nine times out of ten, I enjoy making individual-sized versions of traditionally larger meals. I figured it’d be fun to tweak my original recipe and green it up a lil’ bit.

green shakshuka single serving

I’m sure I’ve said this before, but I love vegetables for breakfast. People have questioned me when they’ve seen me eat leftover salads in the morning or if I sauté up a bunch of greens and root vegetables with some avocado or a fried egg. What rule is in place that allows vegetable consumption to be suddenly okay past noon, but not before, save for in an omelette or a smoothie? Vegetables in the morning make me feel so great! The nutrients within them sure beat any doughnut by a long shot, and the sugars that are in some fruits leave me feeling a bit lousy come late morning. Vegetables, with protein, sustain me the best.

green shakshuka single serving

You could surely switch up which greens you want to use in this dish, but I found this combination of Brussels sprouts, kale, and zucchini made me the happiest. Oh, and can we talk about the way the sprouts crisp up so wonderfully along the edges of the cast iron skillet? OH, BABY!

green shakshuka single serving

This meal is pretty guiltless, healthy, hearty, and endorphin-inducing.

Green Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)


– 1 to 2 eggs
– 1/2 small yellow or white onion, diced
– 2 kale leaves, washed, deribbed, and torn into small pieces
– 5 – 6 Brussels sprouts, shredded
– 1/2 large zucchini, shredded
– 1 teaspoon garlic powder
– 1/4 teaspoon cumin
– 1 or 2 shakes of turmeric (optional, but highly suggested!)
– 2 tablespoons olive oil, divided into 1 tablespoon servings
– Cilantro, for garnish (optional)
– Salt and pepper, to taste

Before We Get Started…

– This recipe is best baked in an 8″ – 9″ oven-safe skillet. Though I tested my original shakshuka recipe in a skillet and a ramekin, I have not tested this recipe in a ramekin.

– When prepping the vegetables, it may seem like it all won’t fit in the pan; no worries! The kale will wilt down, much like spinach. Refer to Step #3 for more specifics.

– If you are vegan and want to ditch the egg, this recipe works just as well if you sauté and bake all of these wonderful vegetables and spices together!


1.) Preheat oven to 375°F.

2.) In large bowl, toss Brussels sprouts and kale with garlic powder, cumin, turmeric (optional), and one tablespoon of olive oil. Set aside. Add shredded zucchini to colander and allow to drain for 5 minutes; press gently with clean dish towel or paper towel to expedite the process, if desired. Leave zucchini set aside.

3.) In an 8″ – 9″ oven-safe skillet, add one tablespoon of olive oil and heat over medium heat. Add onions and cook for two to three minutes or until translucent. Be careful not to brown them! Add half of the Brussels sprouts / kale mixture to skillet and cook for 5 minutes, stirring occasionally. Once vegetables start to soften and kale wilts down, add remaining half of the Brussels sprouts / kale mixture and cook until kale starts to wilt. Add in zucchini, stir to combine. and cook for an additional minute.

4.) Use back of spoon to create a shallow dent in the middle of the vegetable mixture. Gently crack egg(s) into dent. Place in oven and cook for 7 – 10 minutes or until whites are set and yolk is set to preference. Remove from oven and eat immediately!

blue potato and sweet corn hash

Blue Potato & Sweet Corn Hash

I’ve been on a sweet potato kick as of late, and when I say as of late, I mean the past year or so. I eat sweet potatoes at least three times a week. It’s just so easy to chop them up or spiralize them! I can have them for dinner one night and have enough leftovers for two or three lunches for the week! Frankly, I’m surprised that I don’t glow orange by now.

blue potato and sweet corn hash

Blue potatoes are an item I don’t get too often, and why I say they are an item I don’t get too often, I don’t think I’ve ever bought any before. Ha! The closest I’ve come is buying the occasional bag of of Terra blue potato chips over the years. I’ve had no real reason to buy them. Hell, I didn’t have a good reason when I bought them at the farmers’ market by Columbia University yesterday morning. ‘Twas mere impulse.

blue potato and sweet corn hash

There was still quite a bit of summer fare at both the Columbia and Inwood greenmarkets this weekend, though the tomatoes weren’t looking as hardy, and the cobs of corn were looking a little worse for wear. I picked up one last ear of corn along with my blue potatoes, not having a plan to combine them into a dish. Inspiration simply struck when I got home. I was going to make oatmeal with pumpkin and apples for breakfast, but a hearty craving hit me.

blue potato and sweet corn hash

This is, literally, a two ingredient dish, save for oil and salt. Once I started to dream up this combination, I though, “Onions! Peppers!” I looked in the fridge. I had neither. Was I going to go back outside to walk to the store? NOPE. Living on the 4th floor of a 5-story walk-up makes you incredibly lazy sometimes. Haaa.


This makes a great side dish with a nice egg, but it works very well on its own, as well. I had two servings, and it powered me through my morning. It’d probably go lovely with a nice cut of meat and a salad too, if you are feeling omnivorous.

Blue Potato & Sweet Corn Hash
(Makes 4 servings as a side dish)


– 3 small blue potatoes (equivocal to a potato roughly the size of your fist or smaller)
– 1 ear sweet corn, kernels cut off of cob or one 14 oz. can sweet corn, drained and rinsed
– 2 tablespoons olive oil
– 3 cups water
– Salt, to taste

Before We Get Started…

– In the directions, you’ll see that I’ve said to boil the potatoes. You may be tempted to say, “Screw it. I’m just going to cook the potatoes straight up!” Let me tell you: BOIL THE POTATOES! My first attempt at this recipe involved me cooking the potatoes raw in the pan, and I had a HELL of a time scraping all of the gunk out of the bottom of my frying pan afterwards. After boiling the potatoes on my second attempt, they still stuck a bit, but not nearly as badly as they did when I cooked them raw.

– Based on the preceding information, use a non-stick pan for this hash. Thank me later.


1.) Place water into a medium saucepan and bring to a slow boil.

2.) If using fresh corn, husk ear, remove silk, and carefully cut off corn kernels. Set aside. If using canned corn, drain corn and set aside.

3.) Dice potatoes into bite-sized pieces. Place potatoes in a colander and rinse until cold water. Add to boiling water and turn down to medium heat. Cook for approximately 7 minutes or until potatoes are becoming fork tender but are still slightly resistant when trying to mash with a fork. (Does that make sense? Haha…) Place potatoes back in colander and allow to drain for at least five minutes. If potatoes retain too much surface moisture, blot with a paper towel or a clean dish towel.

4.) In a large non-stick pan, add olive oil. Turn heat to medium. Add potatoes when oil starts to shimmer. Stir and cook until potatoes begin to crisp up and slightly brown; cook potatoes to your liking! (I like crispier potatoes and cooked for 10 minutes.) Once potatoes are cook to your liking, add corn and salt (to taste) and cook for one more minute. Remove from heat and serve immediately.

blue potato and sweet corn hash

pumpkin apple galette

Pumpkin Apple Galette

It is the The Battle of the Basic Autumn Foods: Pumpkin vs. Apple!

Pumpkin and pumpkin spice are both omnipresent in so many food items and non-food items, for better or for worst! (A friend of mine posted a photo of Pumpkin Spice-scented car detail spray on her Snapchat a few weeks ago, and it made me irrationally angry…) Of course, there is the most basic of pumpkin-associated culinary delights: The Pumpkin Spice Latte. As I don’t drink coffee (which, apparently, is a sin the eyes of some), I’ll let someone else gush about how much they love them.

Me? I’m an apple lover, through and through. I pick apples every fall in Connecticut or Massachusetts. I make apple pies, apple tarts, apple crisps, apple turnovers, apple sauce, you name it. Hell, even my dad has gotten into the habit of just making me an apple crisp for my birthday each October. I’ll take that over a cake any day! In my high school days, circa 1998 – 2002, I occasionally reeked of Country Apple body spray from Bath & Body Works, and I am TOTALLY okay with that.

Well, I’m a lover, not a fighter. I don’t like competition. Can’t we all just get along?!

pumpkin apple galette

I’m marrying apples and pumpkin together. Naysayers be damned! This is one delicious galette that you’ll want to eat from now through Thanksgiving. I guarantee it.


And if you still hold a pumpkin vs. apple mentality, I’d like to think we can all agree on one thing: A buttery, flaky crust rocks.


Pumpkin Apple Galette
(Adapted from Food52’s recipe for Autumn Apple & Pumpkin Galette)
(Serves 6)


– 1 pre-made pie crust, rolled out
– 1 cup pumpkin, puréed
– 2 large tart baking apples, thinly sliced
– 2 tablespoons unsalted butter, melted and divided into two 1 tablespoon servings
– 1/3 cup firmly packed brown sugar
– 1 teaspoon cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 teaspoon vanilla

Before We Get Started…

– It is optional to peel the apples; since they are finely sliced, I find that leaving the peel on does not affect the recipe much. It’s up to you!

– I am a huge lover of pre-made pie crusts! It’s my Sandra Lee-esque semi-homemade hack. (Haaa.) However, if a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.


1.) Preheat oven to 400°F. Lightly grease or place parchment on a baking sheet. Set aside.

2.) In a medium bowl, whisk together brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and vanilla. In a separate bowl, mix pumpkin with 1 tablespoon of the melted butter and 1/4 cup of the brown sugar mixture. Set aside.

4.) Toss apple slices and additional 1 tablespoon of melted butter with the remaining brown sugar mixture. Set aside. (…I’ve said “set aside” for these past three directions, haven’t I? Ha!)

5.) Lay pie crust in the center of the baking sheet. In the center of the dough, evenly spread the pumpkin mixture, forming a 10″ circle. Arrange the apple slices in an overlapping single layer pattern. Fold in the outer edges of the dough, over the filling, forming a 2″ crust all the way around.

6.) Place in oven and bake for 45 to 50 minutes, or until crust is golden brown and the apples are tender.