This week, as I recover from the past few weeks, I've been refocusing on taking care of myself and indulging in my introverted side. For me, that means celebrating all things cozy in the comfort of my own sweet home. It means copious amounts of tea, warming fall foods, bomb playlists, slippers and hours spent reading while my house fills with the smell of roasted sweet potatoes, pumpkin pie and broth. For the next month, this is what much of my schedule will look like. Gearing up for hitting the road is daunting and exhausting, and I need all the calmness and heart-centering that I can find.
This is a recipe that my current roommate makes a lot. There are many things I will miss about Portland and one of those things is living with her. She is also a full on real food enthusiast (fun fact: I found her by searching gluten-free on craigslist) and has been such a joy to live over the past few months. I love my little house, the cute dogs I get to live with and the constant stream of delicious foods being roasted, slow cooked, baked, seared and sautéed in our kitchen. Sweet potatoes roasted with dill. She makes these a lot. And now I will make them too.
- 2 white sweet potato, cut into 1.5" pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maldon sea salt
- 1 tablespoon fresh dill + more for garnish
- Preheat oven to 425F
- Toss sweet potato pieces with olive oil and then spread evenly on large baking sheet. Sprinkle with sea salt and dill.
- Bake at 425F for 25 minutes or until they can be easily pierced with a fork. Flip halfway through so both sides get golden brown.
- Garnish with extra dill.