Recipe: Healthy Mushy Crunchy Apple-ey Sweet Potato

I love sugar. I also hate it. I avoid it whenever I can. I also eat tons of it whenever I can. When I eat ANY AT ALL, my brain is (typically about five hours later) affected by a chemical imbalance which causes me to descend into a pit of depression and paranoia (aka "getting a case of the crazies.")

This recipe was a result of a 29c/lb sweet potato sale at the Commissary and my desire for a breakfast food that won't leave me needing a straightjacket by lunchtime.

Healthy Mushy Crunchy Apple-ey Sweet Potato

a sweet potato

an apple

half a handful of pecan pieces

a small squirt of honey (one to two tablespoons)

a sprinkle of cinnamon

Bake the potato at 350 degrees for an hour to an hour and a half, or until you can easily stick a knife into it and the skin separates from the potato. Slice the apple into bite-sized pieces and cook it in an ungreased dish at 350 degrees for half an hour to 45 minutes, or until you can easily stick a fork into the pieces. Remove the skin from the sweet potato (it'll be very easy, as the skin will be separated from the potato and will have the same texture as paper. I use my fingers.) Discard the skin. Smush the sweet potato. Squirt honey on it. Sprinkle pecan pieces and cinnamon on it. Mix well. Add the baked, cut-up apple bits. Stir again. Yay! Food!

Good:

1. I never knew sweet potatoes could be eaten without butter, brown sugar, or marshmallows, but I managed to cut out ALL OF THEM!

2. The leftovers refrigerate extremely well. I cook a few sweet potatoes and a few apples, Tupperware them, and voila, a week's worth of warm sweet winter breakfasts.

3. This takes so little work. The most labor-intensive part is stirring the sweet potatoes and the other ingredients...and everyone loves stirring, so that works nicely.

Bad:

1. Absolutely nothing.