Yes, Sweet Potatoes. That is all.

Sunday was mini iron chef day. My task: use sweet potatoes. Make dinner.

Pile-o-Nommyness (word, yes?)

I found a great recipe in the Moosewood Cookbook for a Caribbean Sweet Potato Casserole.
Basically you slice the sweet potatoes length wise and very thin.



seriously slicing the sweet potatoes

 layer them with black beans and rice in a casserole dish. Cover them with coconut milk, season with thyme, cilantro, lime juice and a bit of red pepper. Then make a cornmeal crumble topper with the same spices and a bit of oil.

I forgot the cornmeal and used oatmeal instead.
Don't do that. Stick with the cornmeal.
Trust me on this one!

Bake for about an hour at 350. Sooo easy!



TahDah!

Also, FYI, Sweet Potatoes are one of the most nutritious veggies you can eat. See this link: http://www.foodreference.com/html/sweet-pot-nutrition.html