Sweet potatoes have more vitamin A, beta carotene and fiber than regular white potatoes. Also, my Grandma used to serve them for her and Grandpa, who had diabetes, because it doesn’t spike blood sugar as intensely as a starchy white potato.
This was tonight’s dinner. Yum. My favorite veg, mixed with my favorite starch mixed with my favorite pork product, topped with cheese. What is not to like?
I was feeling pretty happy, thinking how this looks so pretty with all the colors, and I’m so excited to eat it– and then I realized, I wanted to take a picture.
I haven’t been interested in taking pics lately, or even blogging. Not sure why. Food has been thrown together. I haven’t been feeling inspired to bake.
The one time two weeks ago I made peanut butter brownies with a pretzel crust, the light was so bad and nothing looked pretty on camera I just got pissed off and gave up.
So I grabbed my camera and got ready for taking pics of my sweet dinner. But then, the negative voice. It creeped in. It said nobody cares about a dumb pseudo recipe for loaded sweet potatoes. Stop!
Well, I hesitated but decided to capitalize on my moment of inspiration and take the pictures anyways. Screw you negative voice.
I’m glad I did. They look fine. It was easy. I was inspired to write this post. And now, after a month away from blogging, I’m back and it doesn’t feel weird. For those of you reading, thanks. I did miss you.
Loaded Sweet Potatoes
- 2 large sweet potatoes
- 3 pieces bacon
- 1 small broccoli crown
- handful of shredded cheese
Preheat oven to 400°. Wash and prick the sweet potatoes all over and then bake for 1 hour. During last 20 minutes of baking, cut the broccoli into small florets and steam for 12 minutes. Cook the bacon until crispy, drain, and chop into pieces. Set aside. When the potatoes are done, remove from oven and slice down the middle, squeeze both ends to pop it open. Stuff the cooked broccoli inside, top with cheese and bacon. Return to the oven for 3 minutes or so, until cheese is melted.