Sunbutter Sweet Potato

Happy November 15! Today is an important day. Not only is it my friend Helena’s birthday (love you!), but it was also my very last home football game with the marching band. Ever. It’s crazy how quickly this semester has gone by…it’s definitely been the fastest one yet. Probably also because it’s been the best. Funny how that goes.


I’m so grateful that I decided to join the Power Sound of the South my sophomore year. It’s been a wonderful experience, and I can’t imagine my life without it (cue cliche sad music here). I made so many new friends, went to Nashville (finally!) and best of all, went to SPAIN to march in the Cabalgata de Reyes in Madrid! I’m so unbelievably blessed to have been given so many amazing opportunities just for being part of the band. It has definitely been one of the best parts of college, and it’s going to be really weird not coming back. Thank you so much to Dr. Garcia for being an awesome band director, and the rest of the staff for everything you guys do. And of course, thank you to the lovely piccolo section for taking me in. We’re definitely the most adorable section. 😉 And thank you to the amazing Julianna for being my rock and my bus buddy for the past three years! You’re the best and we better get that best friends award! 😀 AND thank you to my family for coming to see me at my last game. I love you!

Okay, now that the sappy part is over, here’s what I had for breakfast today! It’s one of my favorites, it’s really simple, and it’s the perfect fuel for a day full of marching. After all, a sweet potato a day keeps the end-of-band blues away.



Sunbutter Sweet Potato

Makes 1 serving


1 sweet potato

2 tbsp sunflower seed butter (or other nut/seed butter)

2 tbsp dried cherries (raisins and/or cranberries are also good!)

Sea salt, pepper and cinnamon to taste

1. Using a fork, poke a few holes in the sweet potato and bake at 400 until tender, or cook in a microwave.

2. Cut the sweet potato open and add the toppings.

3. Optional: Zonk it in the microwave for about 15 seconds to melt the sunbutter a little bit.

4. Indulge. This tastes like dessert but it’s healthy!

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