It's delicious. However, the next time I make this, I will finely dice the sweet potatoes, roast them, and then layer it all to bake. I found the shredded sweet potatoes gave it a "mushy" bottom texture. It is very light, and not a "heavy" breakfast.
The only thing I did different, was that I used real meat instead of the "vegetarian" meat the recipe called for. Oh, I also added 1 1/2 teaspoons of ground garlic (homemade) for added flavor and some salt and pepper. I found it strange that the recipe did not call for any seasoning at all. The recipe is still online at allrecipes.
Tidbits. . .
We woke up to 21°F this morning. The cold has returned, but thankfully no snow this March (like last year).
I have somehow lost my blog writing mojo. Maybe it's the transition from winter to Spring, with it's back and forth weather? I don't know, but I just haven't had much to write about this month.
We are still focusing meals based on what's still providing from last year's garden. We still have frozen garden vegetables, canned sauces, and of course the copious amounts of green beans.
I have yet to jump on the sourdough bread band-wagon. We just don't eat bread that often, so two loaves of Amish baked sourdough, went into our freezer. We have a friend who also bakes it, so I may just buy from her next time (all organic ingredients).
We are still getting more outdoor walking in this year despite weather changes. In fact, 100% more than last year (we did not do outdoor walking this time of year, last year). In fact, last weekend we walked 3.31 miles (we tracked our distance for health purposes). My husband's sugar reading tests are much lower, and we are very happy about that.
Our Spring Daffodils continue to emerge, but no actual blooms just yet.
Although the weather is on the chilly side today, there is nothing more invigorating than a deep breath of morning fresh air.
New Recipe Tried and Other Tidbits © March 2025 by Kristina at Pioneer Woman at Heart
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