There is so much you can do with this dish! It can be a side or a foundation for a meal. I love to make it in the cooler months (as a holiday dish) but it’s delicious all year. It’s pretty simple and full of flavor.
- Sweet potatoes
- Avocado oil (or your preference)
- Fresh basil leaves
- Goat cheese (skip for vegan/dairy-free)
- Pecans (or macadamia, almonds will do)
- Dried cranberries
- Salt & pepper
Wash and peel sweet potatoes. Cut into small 1 inch cubes. Wash/rinse basil. Preheat oven to 420. In a large bowl, coat sweet potatoes with oil, salt, pepper, cinnamon, nuts, and cranberries. I prefer to add a little honey but that is optional. Bake for 25-30 minutes.
Let everything cool for 5-10 minutes. Place onto a serving dish. Top with goat cheese crumbles and fresh chopped basil.
If you are a carnivore, I recommend topping with chopped bacon (or turkey bacon). Serve and enjoy!
You can also enjoy this cold, like a salad. Add quinoa and kale to make it hearty and your choice of protein if you want to use leftovers for a meal. I love to repurpose and reuse leftovers.
*I do recommend tossing food after 3 days as tyramine levels increase and can trigger migraines. Fun fact: monoamine oxidase (MAO) is an enzyme that breaks down monoamine. This enzyme helps to process tyramine. If you lack efficient MAO, you can be prone to headaches and migraines. Tyramine is found in aged or fermented foods, which is why it can be a trigger. A low-histamine diet (foods like sweet potatoes) is highly recommended to reduce the likeliness of getting a migraine.
If you really want to prevent migraines, skip the aged cheeses, processed and aged meats, and fermented food (including kombucha, sorry). Magnesium is also a great supplement to use as a preventative, but always consult your doctor.