(via vegan soft baked pretzels | Love and Lemons)

Loaded Sweet Potatoes!
3 medium sweet potatoes
2 tbsp olive oil
1 clove garlic, minced
3 cups fresh organic spinach
1.5 tbsp of coconut oil or almond oil
⅓ cup of chopped walnuts
3 tbsp of dried cranberries
 salt & pepper to taste
Preheat the oven to 400 degrees.
Wash and dry the sweet potatoes. Prick the skin a few times on all sides with a fork. Use one tablespoon of olive oil to lightly coat the skins. Bake the sweet potatoes for one hour in the preheated oven, or until soft all the way through. You can place the sweet potatoes directly on the oven rack, but place something on the rack below to catch any drippings, as they will ooze slightly while baking.
When the sweet potatoes have about 15 minutes left to go, sauté the spinach. Add the second tablespoon of olive oil and the minced garlic to a medium skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes fragrant and slightly soft. Add the spinach (three large handfulls, or about 3 cups packed) to the skillet. Season lightly with salt and pepper. Continue to sauté until the spinach is wilted (2-3 minutes).
When the potatoes come out of the oven, carefully slice them open from end to end. Use a fork to lightly mash the insides. Add about a ½ tablespoon of coconut oil or almond oil to the inside of each potato and then season lightly with salt and pepper. Divide the spinach between the three potatoes. Top with one tablespoon of dried cranberries and chopped walnuts per potato. Serve hot!
Recipe adapted from budgetbytes.com)

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