Roasted S+S Sweet Potatoes (Spicy + Sweet)

Pictured with my roasted bbq boneless pork spare rib recipe

Hi everyone,

It has been a little while since I shared any recipes (I have been busy with life, homework, and moving across the country to start a new nursing travel assignment).

Anyway, I thought I would share a delicous side dish (which is perfect for this fall weather here in the midwest). This is a roasted sweet potato side dish mixed with olive oil, hot and sweet spices, salt and pepper, onions, BACON, slivered almonds, and feta cheese. This will make your mind and stomach very happy.

Enjoy and happy fall šŸ™‚


  • 1-2 sweet potatoes skin on – scrubbed well. Cut into bite size “squares”
  • 2 slices of thick cut bacon – cut into small pieces
  • 2 tbsp of olive oil (or ghee, butter, or avocado oil)
  • 1/2 of a yellow onion diced (optional but so good!)
  • salt and pepper to liking
  • 1 tsp of cayenne pepper
  • 1/2 tsp (or adjust to liking) red pepper flakes
  • 2 tsp of brown sugar
  • 1 tsp of paprika
  • 3 cloves of minced garlic
  • 1/4 cup of slivered almonds
  • feta (or any cheese of your choice) for topping
  • parsley for topping (optional)
Ingredients before going into pre-heated oven


  • Preheat oven to 425 degrees fahrenheit
  • Wash and dice sweet potato and onion (if using)
  • Cut bacon into small pieces
  • Add potato, onion, bacon, salt, pepper, cayenne pepper, red pepper flakes, brown sugar, paprika, and garlic to sheet pan or oven proof pan
  • Bake at 425 degrees for 15 minutes then drop temperature to 375 (perfect time to cook my boneless bbq pork spare ribs šŸ˜‰
  • Add in slivered almonds
  • Cook for an additional 15 minutes or until potatoes are cooked to your liking
  • Top with cheese and parsley (and add additional salt and pepper if needed)
  • ENJOY!!! (best with my BBQ roasted pork spare ribs)

XOXO – Darci from Dine with Darci

Spanish Cauliflower Rice (Keto, Vegan, Vegetarian)

Hi everyone! This is one of my favorite “cauliflower rice” recipes. I made this a lot when I did the ketogenic diet and still make it pretty regularly.

This is a delicious combo of riced cauliflower, jalapeƱo, onions, bell peppers, seasonings, and lime juice

Spanish cauliflower rice featured in middle. Surrounded by “refried” pinto beans,
Mexican corn salad: (
and steak tacos: (


-1 large head of cauliflower, hand grated using large grate size or pulsed in food processor (I hand grate – so much better than buying “pre-riced” cauliflower or frozen cauliflower)

-1 yellow onion, chopped

-1 green bell pepper, chopped

-3 tbsp of green chilis (or jalapeƱo)

-3 cloves of garlic minced

-2 tbsp oil (I use extra virgin olive oil or avocado oil)

-4 tbsp tomato paste

-2 tbsp chicken bouillon (can omit if vegetarian or vegan)

-1 tsp of: cumin, paprika, and Italian seasoning

-1/4 tsp of cayenne pepper

-hot sauce (to taste)

-plenty of salt

-pepper to taste

-lime juice


-Saute onions, green bell pepper, and chili’s over low heat until onions are soft and translucent

-Add oil, cauliflower, garlic, tomato paste, and seasonings over medium heat for 7 minutes, stirring frequently

-add squeeze of lime and taste to see if any more seasonings are needed (especially salt)

-top with fresh cilantro

Enjoy this guilt-free “rice”

XOXO Darci from Dine with Darci

Large side of grater

Mexican Corn Salad/Salsa

When I think of the perfect salsa or side dish I always think of this homemade corn salad! It is great to use as a salsa with tortilla chips, to put on top of tacos, or just eat by the spoonfuls by itself!

This salad is a blend of charred corn, sour cream, jalapeno, mayonnaise, red onion, tomato, bell pepper, seasonings, lime and cilantro.

I promise that every bite is delicious!

Just look at this deliciousness


-2 tablespoons of olive oil (or oil of your choice – I like avocado oil)

-5 ears of sweet corn (can used frozen or canned but I think fresh corn is the best)

-2 tablespoons of chopped red onion (more or less to your liking)

-1/2 of a chopped tomato (more or less to your liking)

-2 tablespoons of chopped cilantro

-Salt and pepper to taste

-1/4 teaspoon of each: cayenne pepper, cumin, parsley and paprika

-1 minced clove of garlic

-1/2 of a green bell pepper, finely diced

-1 jalapeno (optional to remove or keep seeds and rib)

-2 tablespoons of sour cream (or mexican crema)

-1 tablespoon of mayonnaise

-Queso fresco cheese to your liking


-Heat oil of your choice in a cast iron pan on medium heat (can also grill the corn)

-Grill corn until there are charred areas (approx. 3-5 minutes)

-Allow corn to cool then cut off the cob and place into medium size bowl

-Chop onions, bell pepper, jalapeƱo pepper, cilantro, tomato, and garlic

-Add in remaining ingredients and mix together

-Cover with plastic wrap and place into fridge (best if the flavors can marinade together for over a hour)

-Enjoy!!! I love it by itself or with lime tortilla chips

XOXO – Darci from dine with Darci

Taco recipe (pictured above: