Please put away your judging eyes. It is bacon, people. I couldn't help myself.
The sad part is, the food was so tasty, but the pics... were not. So, I decided it is about time I try learn a thing or two about food photography (and photography in general). I took the first step and I picked up this book from Pinch of Yum, a great food blog. I am on page 11 and have learned more about my camera in the first 5 minutes of reading that I have since we bought it (which has been over a year and a half). I had no idea it was so complicated. I was always an auto pilot (tulip mode) kinda gal... but it is time to take control. There are things that need to be adjusted. Lots of things. An overwhelming number of things. This. is. going. to. take. practice. Do I have the patience? We'll see. On the bright side: it can't get any worse can it? But, now that I told you this, I have you all (yes, all five of you who will read this post) to hold me accountable. I thought about deleting the entire paragraph above, but decided against it. No regrets, right?
So, with tonight's practice round I made Sweet Potato Avocado Wraps, they have the makings of a wrap, without a wrapper (when I say "wrapper" what I mean is a person who is capable of wrapping a wrap - I am not), so I displayed them and ate them like tacos. I am not sad about it.
My response: "Yes, I think we do."
What's not to love? Sweet and Savory Oven Roasted Sweet Potatoes (seasoned with brown sugar, chili powder, cayenne pepper and a pinch of salt)......
Sweet Potato Avocado Wraps
2 medium sweet potatoes, peeled and cut into 3/4 to 1 inch cubes
1 T brown sugar
1 t chili powder
1/4 t cayenne pepper (more or less, depending on how much spice you want in your life)
1 1/2 T Olive Oil
1 avocado, diced
1-2 tomatoes, diced
bunch of chopped romaine
4 small whole wheat tortillas (taco style) or 2 large whole wheat tortillas (wrap style)
1 container (single serving size) Greek Yogurt (preferably low or no fat)
1 t chili powder
1/4 t cayenne pepper (adjust to taste, start with less and add more)
dash of garlic powder
Preheat oven to 400 F (205 C). Combine spices in a ziploc bag or container with seal, add sweet potatoes and olive oil. Shake and mix. Spray a baking sheet with non-stick spray. Spread sweet potatoes out evenly. Bake for 40-50 minutes, flipping every 10 minutes.
Combine sauce ingredients and mix.
Warm tortillas in oven or microwave. Layer on a spoonful of Greek Yogurt sauce, sweet potatoes, lettuce, tomatoes, and vegetables. Wrap up or serve like tacos.