Thankful to have been a part of UNC Nutrition Coalition's annual Food Day event earlier this afternoon! For today's event, I cooked and served samples of Deford's Spicy Roasted Sweet Potatoes, one of my favorite recipes from "Soul Food Love," by @caroranwill and her ma Alice. The potatoes that I used were grown in North Carolina, the sweet and spicy dressing used to coat them were veganized by subbing the honey for agave nectar, and dried cranberries were used to give the dish a more Thanksgiving-like feel (since it is right around the corner). It was a hit with the students, with many of them saying that they'd make this for their families over the holidays. Heck, I even had some students who don't like sweet potatoes come back for seconds!
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