Sweet Potatoes for Breakfast!

We in the south have survived the major flooding that hit our state over the weekend! Thankfully, it was not as bad in our area as it was and still is in the midlands and low country. Tim had to empty the rain gauge during the course of the weekend, and he estimates that we got between 7 and 8 inches of rain! That’s a lot of rain in just one weekend! Although we did have some water seep into the basement, it was not a lot and didn’t do damage. All our trees are still standing, and we never lost our electricity. We have much to be thankful for!

For our garden this year, the hubby decided to build raised beds. He also decided to make his own soil so that he would have just the right nutrients for the plants he was trying to grow. For the most part his experiment worked well, but he will probably make a few changes for next year’s garden. Last evening the hubby began digging up his sweet potato crop. He had one entire bed with just sweet potatoes in it. Here is what he dug last night.


It is a good thing that my favorite grocery store was out of sweet potatoes last week when I did my shopping! We won’t be buying these any time soon! We were both amazed at not only the number of sweet potatoes that he got, but also at the size of some of them. As you can see here, my ruler is 13 inches long, and the potato is longer than that!


About a year ago, Tim was searching for recipes that would be ok on our THM eating plan. He came across this one for a Sausage & Sweet Potato Breakfast Frittata. I have made it a few times for him, and he seems to like it. As often is the case for me, I changed things from the basic recipe.  Take a peek at the original recipe. Then read what I did to change it! It is a good way to use up any leftover baked sweets.


I cut back on the amounts of ingredients since I didn’t need to serve 12. I made mine to serve 4-6.

I used sharp cheddar cheese instead of mild cheddar. I also used whole eggs…about 3 of them, well-beaten.

I used 1/2 pound of turkey sausage, and omitted the chives.  For the sweet potatoes, I used leftover baked sweets that I had from dinner the night before.

For the process, I sauteed the onions and peppers and browned the sausage, then added the eggs, cheese, salt and pepper. As it cooked a few minutes on the stove top, I peeled the potatoes and cut them into one-inch squares. I dropped the pieces on top of the mixture and then proceeded with the recipe by baking it in the oven.

*If you are in a hurry and don’t have time to bake it in the oven, keep it all in the skillet, cover and turn the heat way down for about 5-7 minutes. It tastes just as good!

Twice Cooked Sweet Potatoes

I can’t believe we are at the end of June already! Summer has officially started, the days are getting shorter and the year is half over! Seriously, time truly does fly when you get older!

Since sweet potatoes are allowed on our THM eating plan, we eat them often and I needed to come up with a way to use any that we might have left over. Usually I bake one medium-size potato for each person who will be eating. Last week I ended up with an extra one since son #2 didn’t eat dinner at home.

This recipe is really easy to make and tastes very good!

baked sweet potatoes

1-2 tsp. coconut oil

seasonings to taste: salt, pepper, garlic powder, onion powder, etc. Whatever you might like!

Peel the sweet potatoes and cut up into bite-sized cubes. Heat coconut oil in a large skillet. Once the oil is hot, add the potato cubes. Gently turn them as they brown until they are golden crispy on all sides. Sprinkle with seasonings as they get crispy. Serve with your favorite meat and a salad! THM friendly!

“Pumpkin” Smoothie

I really am trying to get more recipes posted here…really, I am!  However, sometimes this little bundle of sweetness just takes over my time! I can’t believe that she is almost 3 weeks old already!



The other day I did a little searching through my freezer to see what was there that should be used up soon.  I came across a small container of cooked sweet potatoes.  Knowing that sweet potatoes can be used in similar fashion to pumpkins, I decided to make a smoothie.  It was delicious!! If you’ve been reading my blog for any length of time, you know that I just love anything pumpkin or apple or cinnamon during the fall.  Fall just came yesterday and with it came fall-like temperatures, so this smoothie was perfect for me!   I just played around with the amounts, so what I put here are estimates.

1 c. almond milk

3/4 c. mashed sweet potatoes (mine were still partially frozen)

1 heaping tsp. of pumpkin pie spice (I used this.)

1/2 tsp. of sweetener (I used pure cane sugar)

Combine all ingredients in a blender and blend well. Add a little extra almond milk if it is too thick for you.  Enjoy!