My New and Lasting Love


I have a confession. I have an addiction.

But it’s not a bad addiction. It’s to something that’s full of cancer-fighting agents, actually keeps you full, is low calorie, and most importantly… that’s right, it’s delicious!

I’ve been feeding my addiction every day because… well why not? It’s truly guilt-free dessert every day. Grab some berries, a hot drink, and a glorious handful of these golden delights and your life will be complete.

Crispy on the outside, soft and caramel-y on the inside… I’m going to go make a new batch right about now.

-Sweet potato (as many as you like, one small potato will make one serving)
-Small pinch of salt
-3 Cloves per sweet potato (opt. but who doesn’t love the smell of Christmas?)

1. Preheat your oven to 350 degrees.
2. Slice your sweet potato into thick ½-¾ in. wedges. Line a baking tray with aluminum foil and spread out the potato wedges on it face down (skin side up). Sprinkle with a pinch of salt and the opt. cloves and place them in the oven.
3. 30 minutes in, take them out and let them rest for 2-3 mins before flipping them over. Bake for around 15 more mins or until golden and crispy on the inside. Dispose the cloves.


And while you’re at it, why not spread some awesome jam on top too? Oh right, ’cause usually that’d be a fit no-no. But I’ve got just the recipe for you to solve that problem: check out for an amazing 3-ingredient raw fit foodie jam.

And then you can always do it up Julia style and basically inhale these beauties because they’re just. so. good.
Wondering how to cut wedges? Just slice the potato lengthwise and place the two halves face down (skin side up). Then slice thick wedges lengthwise again. Voila!

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