BAKED YAMS with TAHINI (AKA HEAVEN)

I eat this nearly every night and it never gets old. Ask anyone who knows me, they probably feel jealous of the yams and/or sweet potatoes. There actually IS a difference between yams and sweet potatoes. I like both though. I love both, to be honest. Sometimes I really question the deepness of my devotion to certain plants. Like last night I baked some potatoes and just stood there in the kitchen gobbling them down plain, while murmuring phrases of adoration to them. Is this normal? Ah, whatever the answer... I LOVE YAMS AND I DON'T CARE YOU KNOWS IT! As long as I have baked yams and/or sweet potatoes in my life, I am at peace with the universe. 

SWEET POTATO WEDGES with GARDEN SALAD + SWEET CORN

This is a perfect example of what my dinners look like these days: loads of baked sweet potatoes, greens and fresh veggies. I don't use any oil or salt and yet the whole meal ends up being so flavourful and delicious I can hardly believe it! My secret? Lemon or lime juice and herbs and spices!  Feel free to add a pinch of Himalayan salt if you want to, but I am JUST SAYIN: I don't use any when I make this. I also used to think I HAD to use oil to get my potatoes just right, but I was wrong! I have learned that if you bake them on parchment paper and spray them with a bit of lemon or lime juice (this adds flavour too) they will turn out perfectly crispy on the outside and creamy on the inside - exactly how I love them. You might be thinking: "But Emily - those aren't sweet potatoes because they aren't orange!" Well, my friend, they actually are! Sweet potatoes come in many varieties. There are white ones (my favourite), orange ones, purple ones, and all kinds of variations in skin colour, flavour and more. Also, yams and sweet potatoes are NOT the same! Go figure.