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. 


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

Author: Pinch of Yum
  • 2 sweet potatoes, peeled and cut into wedges
  • 1 tablespoon vegetable oil
  • ½ teaspoon chili powder
  • a pinch of cayenne pepper for spiciness
  • salt and pepper
  • 2 tablespoons roasted sesame oil
  • 2 tablespoons tahini
  • 2 tablespoons sesame seeds
  • fresh cilantro
  1. Preheat the oven to 375 degrees. Toss the sweet potatoes with the vegetable oil, chili powder, cayenne, and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring gently every 5-10 minutes.
  2. Increase the heat to 400 degrees and roast for another 5-10 minutes until the sweet potatoes are turning golden brown. Continue to stir the sweet potato pieces as needed to prevent over-browning. Remove from the oven and let cool slightly.
  3. On a separate platter or directly on the baking sheet, drizzle the sweet potatoes with the sesame oil and tahini. Sprinkle with sesame seeds. Add a handful of cilantro leaves. Serve immediately.


June 30, 2016


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