To Make Vegan Potstickers


     Hi readers! Have you ever made potstickers before? I hadn't before this recipe, and it definitely won't be my last time making these. I was actually going to share these with my friend, Cat, but once I ate the four pictured, I had to eat the rest immediately. LOL, sorry Cat! Really though, these were too good. They are filled with sweet potatoes and cilantro, plus some soy sauce and cumin. I had to top them with Sriracha too (it's my go to sauce), but they were great without! Just looking at these photos is making me crave these again. I'm loving finding all of these different ways to use sweet potatoes too, it's my favorite tuber veggie. These were a lot easier than I was anticipating! It was one of those intimidating recipes again, and though they did take a little bit to make, they are totally worth it. I also love that these are vegan, it's a great way to skip the dairy and meat. It's nice to have a meat-free day sometimes. Get the how-to below!

I can't take an ingredients photo without those little hands getting in the shot. She loves food too!

I can't take an ingredients photo without those little hands getting in the shot. She loves food too!

Ingredients: yields 8 potstickers

- 1 large sweet potato, cubed

- a handful of cilantro

- a clove of minced garlic

- 4 tbs. of olive oil (two for baking, two for browning)

- 1 tbs. of cumin

- 1 tbs. of soy sauce

- 1 tbs. of sesame oil

- 8 wonton/potsticker wrappers (usually found in the produce section)


Step one - Preheat oven to 425. Toss your sweet potatoes with the olive oil and cumin and roast in the oven for 15 minutes.

Step two- Remove your potatoes from the oven, and toss in the garlic, soy sauce, and sesame oil. Bake for another 15 minutes. Once baked, add in cilantro, and mash up the potatoes a little bit with your spatula.

Step three - Set up a bowl of water on a clean surface to assemble your potstickers. On each wrapper, place a spoonful of filling. Fold the wrapper, top corner to bottom corner, stuffing the filling inside. Then fold up the sides and seal all sides with water.

Step four - Heat your last tablespoons of oil in a skillet over medium high heat. Place each potsticker in the pan, and make sure they don't touch. Brown on the bottom for about a minute, and then add 1/4 cup of water to the pan (watch out for the steam!) and cover. Cook for a couple of minutes, until the wrappers become pretty clear. Serve with your favorite dipping sauce and enjoy!

To Make Sweet Potato Fries


     Hi readers! The recipe I have for you today is one of my most used and most loved. Sweet potato fries are one of the best side dishes for healthy easy meals. Sweet potatoes are another food that I was not into until I became an adult. My previous experiences with them were that of the Thanksgiving casserole and I just do not enjoy them in that sugary form! I know, I'm probably crazy, but I still do not eat the marshmallow covered dish.
     About two years ago, my sister-in-law, Kristen, introduced me to a savory recipe for fries that she was including in a self-made cookbook and we never looked back! These fries are so incredibly good, I'll even eat them cold the morning after I make a fresh batch. If you need more convincing, checkout the recipe below!

Recipe: Yields 4 servings
 - 2 sweet potatoes, washed, peeled if preferred!
 - 1 tbs. parsley
 - 1/2 tbs. oregano
 - 1/2 tbs. cumin
 - 1/2 tbs. coriander
 - 1/2 tbs. rosemary
 - 11/2 tbs. olive oil

1 - Preheat oven to 400 degrees.
2 - Cut sweet potatoes into desired fry lengths.
3 - Place in a medium bowl and drizzle with olive oil.
4 - Add seasoning and toss until covered.
5 - Spread out onto a baking sheet and bake for 30 minutes, flipping halfway through.