Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

The more kids I have the more lazy/busy I get about food. My youngest has a terrible habit of only eating fruit with bits of cheese here and there and some days I’m just too tired to even try to fight him to eat something green.

I discovered recently that he loves dipping sauces and will sit happy as a clam with a bowl of salsa or hummus licking/chewing, so proud of himself. Seeing this as a chance to get more variety into his life, I’ve started adding little bowls of dip to most meals and the plan is working!

We tried tahini sauce on sweet potatoes last night and I really loved the flavor mixed with cilantro and sesame seeds. Sweet potatoes are something my kids will try and it’s a great filler food that’s cheap, full of nutrients, and versatile. One of my go-to dinners is dicing and roasting sweet potatoes in the oven and then adding them to browned tortilla shells with black beans, melted feta, and cilantro. Always have some limes in the fridge because a little squeeze packs a powerful punch and almost acts as a standalone sauce. Once you get used to adding savory or citrusy to sweet, you’ll never be the same again. 

Try these! They’re a great summer food and perfect for barbecues.

 //30-MINUTE SESAME ROASTED SWEET POTATOES