Friday, September 18, 2015

Spicy Sweet Potato Side

If you are in Utah, you would realize that this week has been SO rainy and cold. All I wanted to do was wear giant sweaters, sip some tea, and read a good book. But school. However, I did get my wish of reading, since I had to read 6 chapters this week in my textbooks, but I’m not sure I would count it as good.  I also start my new internship this week with Aggie Radio/ The Statesman. Last week I was talking to my counselor and going over my courses and making sure everything was in order when we were looking closer and I was missing one credit. ONE! Turns out I for some reason didn’t check the two-credit box for my last internship and so I was short 1 credit in the internship field. Luckily, I had been introduced through a friend to a guy who was looking for interns to work about 3 hrs a week on campus for school credit. So I called him, interviewed, got all the signatures I needed, and now I am officially clear to go, and graduation in December is back on track! But wow, that was very stressful for a few days. We had our first team meeting today, and I think it will be fun, and it helps that the people seem cool. I also had a job interview with Heat Storm products this week for their social media position, which I think would be a really cool position, but I won’t hear for a couple of weeks if I got it or not. Pray for me!

Update on my Korean T-shirt: It Arrived Today!  It is super comfy and has a super weird design, so basically it is everything I wished for.

So while I was thinking about what I should make, I was scrolling through my Pinterest and I came across this spicy sweet potato salad, and I thought, that is perfect. I had most of the ingredients in my pantry, and it seemed like it would warm my insides perfectly.  Serves 2-3 as a side.


1 lb. Sweet Potatoes, cut into 1-inch Cubes
1 Tbsp. Olive Oil
½ tsp. Kosher Salt
Pinch of Ground Pepper
2 strips thick-sliced Bacon
¼ C Red Onion, roughly chopped
¼ C Yellow Pepper, finely chopped
½ Jalapeno finely chopped
¼ C Raspberry Jam
2 Tbsp. Apple Cider Vinegar


Preheat oven to 450 degrees. Line Baking Sheet with Parchment paper. Toss Sweet Potatoes, Olive Oil, Salt, and Pepper together in a small bowl and spread evenly over baking sheet.  Cook until potatoes are tender, about 20 minutes, stirring halfway through.

In a skillet over medium heat, cook Bacon until crispy. Drain Fat and slice bacon into bite sized pieces. Add Bacon back to pan along with Onion, Yellow Pepper, and Jalapeno. Cook until all vegetables are softened and fragrant. Mix in Jam and Vinegar, and then add potatoes.


Serve warm, room temperature, or cold. (I did warm). I served these with my Crispy Baked Fish, and it was delicious. ENJOY!

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