To Make / Seasonal Fall Flatbreads


     Good morning! I'm back with a yummy seasonal flatbread for you all today! Sweet potatoes, bacon, spinach, and asiago/parm cheese are all you need to put together this simple meal. Get the how-to below!


- 1 garlic naan flatbread

- cooked bacon

- cooked sweet potato

- fresh spinach

- shredded parmesan + asiago


1. Preheat oven to 400, and assemble your flatbread with as much or as little toppings as you'd like! (Bailey likes a lot of cheese, just like her mama.)


2. Bake for 10 minutes, until crust is just crispy enough and cheese has melted.


3. Slice up and serve warm. Enjoy!

For Sweet Potatoes / A Skillet


     Hi there! My love of sweet potatoes is still going strong, so I wanted to share a great brunch/breakfast option today! The savoriness of sweet potatoes is welcome at any time of day, for me. Especially if you throw an egg on it, along with crumbled goat cheese. Check out the recipe below!


- half a sweet potato

- 2 cloves of garlic

- 2 tbs. of olive oil

- 1 tsp. of smoked paprika

- 1 tsp. of cumin

- 1 egg

- 1/2 cup of crumbled goat cheese


1. Cube your sweet potato, and mince your garlic (I use a garlic press, highly recommended!).

2. Saute your garlic in olive oil for 1 minute, until fragrant. Then, add in your sweet potatoes and spices. Cook covered for about 15 minutes over medium high heat, or until sweet potatoes soften.

3. Crack an egg in the middle of the skillet and let fry, covered, until top of yolk has whitened (about 5 minutes). Remove from burner and top with goat cheese. Enjoy!

To Make a Quesadilla


     Good morning! A couple of weeks ago, I stumbled upon this recipe from A Beautiful Mess, and had to give it a try. I'm a big fan of sweet potatoes, and have tried them in Mexican dished before, like enchiladas, so I knew I'd love the flavor. I've since made these quesadillas multiple times and still am loving it. I think next time I'll throw in some black beans and corn salsa for an extra kick, but for now try out the recipe below!


- 1 sweet potato, cubed

- 1 tbs. diced red onion

- 1 cup of spinach

- 1 clove of garlic, minced

- 1/2 tbs. of cumin

- 1 tbs. of olive oil

- tortillas

- shredded cheese

- any toppings you like! Sour cream, avocado, + cilantro are always good options.


1. Preheat your oven to 425, and roast your cumin-topped sweet potatoes and onions for 30 minutes. Once those are roasted, saute your spinach and garlic in a small pan for about 5 minutes, and if you're using a quesadilla maker, preheat it. If not, check out Emma's technique for making quesadillas at the link above!

2. Smash your cooked sweet potatoes onto one of the tortilla shells. Add the onions, spinach, and shredded cheese. Cook in the quesadilla maker for a little under 10 minutes, or until its browned on top.

3. Once quesadilla is finished, slice, top, and serve. Enjoy!

Recipe adapted from A Beautiful Mess.