How to Bake a Sweet Potato

Roasted Sweet Potato

My favorite food during the winter is roasted vegetables. Seasonal veggies give us all the nutrients we need during this time of the year, and that grounding earth energy that helps us stay strong, healthy, and rooted despite the changing, sometimes even dramatic weather.

Of course, you could eat those veggies in salads, juices, stir fries, steamed, boiled…well, in plenty of ways. But roasting them will have great benefits when it’s cold out. For one, the hot oven warms up your whole house like a fireplace, and who doesn’t love that? But on top of this, the veggies absorb all that heat and warmth themselves, which you then eat and absorb too. Eating roasted veggies, then, is like turning your inner heater on.

If these all sounds kind of weird or too abstract for you, that’s ok. Just trust me on this one and eat more roasted veggies during the winter, and you will see what I’m talking about. Less colds and flus, more energy, a warmer body…These may be some of the benefits you experience. Plus, it’s delicious!


Roasted Sweet Potatoes

From all the roasted vegetables I make, sweet potatoes are probably the ones I like best. This is especially the case ever since I quit sugar, as these naturally sweet veggies became an excellent way to combat the sugar cravings I used to get so often, and still sometimes do.

The only problem with this is that unless they are perfectly cooked, I don’t really enjoy them that much. It’s one of those things that can be totally amazing, but if it’s not totally amazing then it’s kind of a flop. At least for me it is. Thank Goddess* I have a chef mother who taught me how to make the perfect roasted sweet potato. And I shared the recipe step by step this month with Check it out by clicking here.


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