I spent Saturday with friends and the latter half of the weekend was spent grocery shopping, doing yoga and cooking in the kitchen. Sunday came and went with not a single thought, regret or problem being on my own after Nancy dropped me at my apartment with my groceries. Friends really are priceless; good ones that love you truly are. I remember weekends where I would date and long for company at my table, in my bed. But that’s changed and those days are gone and behind me. Not that I don’t want company at my table and in my bed, but right now I’m enjoying me. I’ve never been more sober or more content, less sexual and more personally satisfied than I am right now. And this clarity is different than anything I’ve ever experienced, and it is especially different than anything I’ve ever thought about while roasting a sweet potato. These thoughts and feelings flickered by on repeat, yet again, as I ate said roasted sweet potato for dinner as a reinvented leftover the following day. Ah, the sweet contentment with life. And leftovers. Yes, finally.

Roasting a sweet potato brings out its deep coloring and its candy like, caramel syrup. The residue left on the foil after its bake is tacky to the touch; a sweet syrup that is only revealed when it is properly loved.

In 2022 I dated someone, well, I think I dated someone. How sad is that? I didn’t even know if we were dating and I was too afraid to ask. When you don’t even know whether or not you’re dating someone and the status is unknown and never spoken of - it was likely best to assume weren’t dating. Even if we had kissed. Even if we spent weekends together cooking and I slept in a separate room. I was the old sweet potato in the back of the cabinet - or in the back bedroom. But you know, even old sweet potatoes have their day and dance in the light.

You can serve these vegetarian sweet potato tacos layered on a soft corn tortilla with a jalapeno infused guacamole, fried eggs and a salad dressed in a tangy lemon yogurt dressing to offset and balance the heat of the spicy guacamole. You may also opt for a spice-less guacamole and that’s ok too but, promise me, you’ll keep that life of yours spicy by loving yourself and treating yourself well. Wait for no one to choose you; you’re not the sweet potato in the back of the cabinet - you deserve to be seen, reimagined and then reimagined again and again. And to get into bed, or a tortilla, covered in love and life.

Ingredients

1 large sweet potato, cut lengthwise in half
1 avocado
1 small jalapeno (optional if you’d like to eliminate heat)
1/2 small onion, finely diced
1/2 c of greek yogurt
1 T + 2 tsp of extra virgin olive oil
1/2 small onion, diced
1 large clove garlic, minced
1 tsp chipotle seasoning or smoked paprika (adds depth of flavor to the sweet potatoes for a smoky and earthy taste)
1/4 tsp ground cumin
Dash of cayenne (optional if you’d like to eliminate heat)
Handful of cilantro, minced
1 tsp salt, can be adjusted
1 T of tahini (optional but so creamy and lovely as an add on to the yogurt dressing)
Juice of 1 lemon or lime divided
2 soft corn tortillas
2 eggs
Non-stick spray
Greens of choice and tomatoes, any other salad additions are welcome - sliced red onion for crunch and a little extra spark is always nice but I was out

Roasted Sweet Potatoes
Preheat oven to 400 degrees
Line a small baking sheet with aluminum foil (read: easy clean up)
Coat each half of the sweet potato with 1 tsp of olive oil, place face down on the pan and roast until caramel brown and fork soft (soft enough to mash)
When potatoes are done roasting, put aside and remove skin
Place potatoes in a small bowl and mash until smooth with cumin, 1/4 tsp of salt, 1/4 tsp of chipotle or smoked paprika
Potatoes will be fragrant with spices!

Spicy Guacamole
Cut avocado lengthwise, remove pit and discard, spoon flesh from the avocado shell and place in a small mixing bowl
Add 1/4 tsp of salt, 1 T of lemon juice, jalapeno, onion and mix until all ingredients are incorporated - adjusting salt to taste

Yogurt Dressing
Place yogurt, remaining olive oil, salt, garlic, lemon juice, cilantro and cayenne to a mixing bowl and stir until all ingredients are mixed well - adjusting salt to taste. Drizzle with tahini and mix again, adding any more lemon juice if you’d like your dressing a little bit more fluid and tangy.

Fried Eggs and Assembly
Plate greens and tomatoes
Place 2 corn tortillas on a plate
Coat pan with non-stick spray over medium heat
Crack eggs, sprinkle with salt and chipotle or smoked paprika and fry until whites are completely set and yolks are runny. If you do not like a runny egg yolk, sorry for you because it really makes the sweet potatoes even creamier, so you may opt to cover you eggs, lower the flame and cook until yolks are set
Layer tortillas with guacamole, a LIGHT sprinkle of chipotle or smoke paprika, spoon mashed sweets on top and finish with your egg
Spoon yogurt dressing on greens and feel free to spoon on your veggie tacos for a tangy bite and added layer of flavor

The Day the Sweet Potato Didn't Die