Loaded Sweet Potato with Maple Sriracha Yogurt and Almond Salsa Verde

& a sweet spot

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

Well, not much has changed in the past week — I’ve been working away like a crazy lady, and I’m so ready for rest, but rest is coming! It’s babymoon week!

I’m still feeling good physically, and this week, I’ve been feeling good emotionally too! So all in all, no complaints, other than feeling very packed in my schedule, but again, it’s all good things. We got to see bb this week and he’s looking healthy! Feeling kicks consistently, which is just the most incredible feeling.

Obviously, like everyone else, we watched the White Lotus finale, and although it was stressful, I’m sad it’s over. I find it to be one of the most brilliant shows on television. I just love all the characters and their relationship subtleties that are so spot on. I find it funny that people think it’s boring — I actually wish there were way more shows like this, even without the big murder parts. The psychology of it all is brilliant. I don’t need anything fast-paced or action packed.

I’ve still been pretty bad with reading, but I hope to get a lot done on this trip. I also bought the book Nurture based on a rec from a follower, so I’m looking forward to diving into that to help guide me a little throughout this pregnancy and beyond.

THINGS I’M LOVING!

I’ll admit, I’ve been shopping more than usual lately, but it’s the changing body, you know? I got this Quince Ribbed Midi Dress after seeing the rave reviews, and I love how it looks with my little bump — except you definitely do not have to be pregnant to wear it! It’s chic but can be dressed up and down. I wore it to a baby shower last weekend and will be bringing it on our babymoon this week! It’s very forgiving and comfortable, and I love the mocha color (it matched really well with my Sezane sandals).

Speaking of shoes, I’ve been on the hunt for more supportive sneakers — my feet have been hurting! I wanted something very comfortable but not too chunky or athletic looking, something I could pair with summer dresses. I ultimately landed on these New Balance 574s in Nimbus Cloud, and I love. They’re really comfortable and the neutral color goes with most outfits. I recommend going up a half size on these, as they run a little small.

If you’er looking for a good non-alcoholic beer, I can definitely recommend Best Day Brewing! I find a lot of NA beers to taste watery or lack complex flavors, but this one feels the closest to a real beer! I’ve been drinking the Nature’s Pils, but I heard the IPA is good as well!

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Food

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RECIPE!

I had no plan for this week’s newsletter recipe, which was a risky decision. However, I feel my best work always comes from spontaneous cooking, and I’ve lost a lot of that spontaneity in building a business. Thankfully, we had a lot of groceries that needed to be used up before we left, and I am so stoked with the result of my clean-out-the-fridge cooking.

This is a loaded roasted sweet potato with crispy chickpeas, maple sriracha yogurt, almond salsa verde, feta, and pickled onions. The maple yogurt mixture with the sweet potato was inspired by the Miso Maple Sweet Potato I’ve made on repeat from Justine Snacks. If you haven’t tried that one yet, add it to your list. Her’s is a twice baked sweet potato where the yogurt gets baked in the second round. Mine is just a once-baked sweet potato (still bomb) where the yogurt sauce just gets mixed in upon assembly.

Moral of the story: I love sweet potatoes.

Loaded Sweet Potato with Maple Sriracha Yogurt and Almond Salsa Verde

Ingredients (serves 3)

Sweet Potato

• 3 medium sweet potatoes

• 1 (15 oz) can chickpeas, rinsed, drained and patted dry

• 1 tbsp olive oil

• Spices: I used paprika, garlic powder, and cumin

• 1 cup Greek yogurt

• 1 1/2 tsp sriracha

• 1 tbsp maple syrup

• 3 tbsp crumbled feta

• Pickled onions

Salsa Verde

• 1/4 cup parsley leaves, finely chopped

• 5-6 basil leaves, finely chopped

• 2 cloves garlic, finely chopped

• 2 tbsp finely chopped almonds

• Zest and juice of 1 lemon

• 1/4 cup olive oil

• 1/4 tsp crushed red pepper

• Pinch of salt

1. Preheat oven to 425 F. Wash and scrub sweet potatoes, and add to a parchment-lined baking sheet. Use a fork to poke holes in the sweet potatoes. Line a separate small baking sheet with parchment paper. Add your chickpeas and olive oil, and a few dashes of each of your spices. Toss together until chickpeas are evenly coated.

2. Transfer both baking sheets to the oven. Bake the sweet potatoes for 50-60 minutes until potatoes are super soft and oozing. If your sweet potato is a little smaller or bigger, you may need to cook for less or more time. Bake the chickpeas for 20-25 minutes until chickpeas are golden and crispy, flipping halfway through.

3. While everything is roasting, make your maple sriracha yogurt. In a medium bowl, add Greek yogurt, sriracha, and maple syrup, and mix together until smooth.

4. In a small bowl, mix together your salsa verde ingredients until well-combined.

5. When potatoes are ready, cut in half lengthwise, and add your maple sriracha yogurt. Mash the sweet potatoes with a fork to mix in the Greek yogurt and combine the yogurt with the potatoes. Top with the crispy chickpeas, feta, and salsa verde. Finish off with a little bit of pickled red onion, and serve!

IN CASE YOU MISSED IT

Last week, paid subscribers received a recipe for Cinnamon Custard Toasts with Mixed Berry Compote. Crazy, but this is actually a 30-minute budget meal, but it feels like a breakfast you’d eat in a fancy café.

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!