sweet potato skins
I’ve finally gotten myself back in the pool and it feels good. Swimming is still a relatively new thing for me as it was the fall of 2010 where I started to get myself into the pool. It was at that point I became a bit more peaceful and relaxed. Last year I swam pretty regularly and even did some work with our CrossFit team. Which showed me just how little I really knew in the pool.
My ability to swim is there, but by no means am I good. I can get myself from one end of the pool and back without dying (short course). And I even enjoy it. The breaststroke is by far my favorite, probably because it’s how I envision myself flying, wings spreading wide and gliding. I also do a little free style, but that stroke is always challenging. The breathing is the hard part, though I am able to keep my head in the water, my rhythm of breathing is off, which can create a little panic in me. When I am in the pool I’m not looking at the clock or even really counting what I am doing. I use my pool time as fitness, relaxation and just something different for my mind and body. My body is enjoying taking a break from racing the clock.
Today was the third week in a row- so; I’m on my way to a new habit, next year this time I might even do a little ocean swimming!
Savory Sweet Potato Skins
What you will need:
2 Sweet potatoes
4 Pieces of bacon-cooked, drained and chopped (can do ahead of time)
1-2 small onions-chopped
Crushed red peppers
Serves 2-4 depending on if used as appetizer or meal.
What to do:
1. Preheat oven to 400 degrees
2. Wash, prick and place potatoes on baking sheet and bake in oven until tender, but not mushy-appx 30min.
3. While potatoes are baking chop onions and caramelize in a pan with olive oil until golden and tender.
4. Remove potatoes and set aside to let cool.
5. When potatoes are cool-cut in half length wise and scoop out center, making sure to leave a little potato in the skin.
6. Sprinkle each potato with caramelized onions, bacon pieces, salt, pepper, crushed red peppers and fresh thyme.
7. Place skins on baking sheet and bake at 400 another 10-12 minutes.
8. When done garnish with more fresh thyme.
Then serve them as an appetizer or a side dish. I really wanted to drizzle them with a little maple syrup, but have yet to. Sound good to anyone else?