My other favorite budget-friendly orange veggie! It’s also packed with beta-carotene, and will last a long time undisturbed in your pantry. Sweet potatoes make a great side dish for dinner, and leftovers are a yummy meatless lunch (paired with some kind of green thing).
I normally make my sweet potatoes like this, and if you do the same you should have about eight servings of orange goodness:
Take four regular-sized raw sweet potatoes, scrubbed but not peeled, and put them in a foil-lined baking dish. Roast at 425 degrees, uncovered, until done. You’ll want to flip them over half way through, and I’d check after about 20 or 25 minutes. They’re done when they’re soft and the skin has separated from the flesh, but you don’t want them to be gross and mushy! 35-45 minutes should do the trick, and less if your potatoes are on the shrimpy side.
After the potatoes have cooled for a bit, peel them and put them in a serving dish with half a stick of real butter, a pinch of salt, 1/4 teaspoon of cinnamon, and 1/4 cup of honey. Smash them around really good with a fork until all the ingredients have combined, and then sprinkle with 1/4 cup of chia seeds. If you’d prefer, you could sub coconut oil for the butter.
And that’s all! Instead of the brown-sugar-pecan casserole of yore, you can try a figure-friendly sweet potato dish with a chia seed topping that will lend you some fiber and protein, along with a satisfying little crunch.