A New Way to Eat Roasted Sweet Potatoes from Korina Moss

KORINA MOSS: I love sweet potatoes--baked, casserole, roasted, you name it. But dinner usually consists of me throwing something together in ten minutes. That's okay for a microwaved sweet potato but not conducive for bringing out the most flavor. It was only when I saw a breakfast bowl on a menu a few months ago that I realized I hadn't been stretching the bounds of my breakfasts the way I should be. Now, I roast a sweet potato when I have the time and use it for three days' worth of hearty breakfasts. 

INGREDIENTS FOR ROASTING SWEET POTATO:

Sweet potato

olive oil

garlic 

chili powder - This is really good for sweet potato fries too!

salt (not shown)

parchment paper (optional, not shown)

DIRECTIONS:

Preheat oven to 425°

Wash sweet potato and pat dry.

With skin on, cut it in cubes of fairly even sizes. 

Put in a bowl and drizzle 1 TBL (more or less depending on your preference) olive oil on them. Using your hands, gently toss sweet potatoes so olive oil is distributed. Some people drizzle the olive oil on the potatoes after putting them on the tray, but I find the oil is more evenly distributed this way. 

Sprinkle on chili powder, garlic, and salt. Toss again. You may need to sprinkle more on the pieces that didn't get any. 

Lay a piece of parchment paper on baking sheet. It's okay if you don't use parchment paper, but it makes clean up a lot easier and none of the potatoes stick. 

Bake in a preheated 425° oven for about 25 minutes. They should be browned and soft enough to eat but not mushy. 

If you want to use them to make a breakfast bowl, here are some INGREDIENT suggestions:

Egg(s) - make them the way you prefer. I like poached.

Vegetables - I always have frozen broccoli, corn, and edamame on hand, so I use them. They're crunchy  and their flavors go well with the smooth sweet potatoes. 

Kale - I like to add some uncooked kale (or a mix from a salad bag) for a little extra texture. I might put just a titch of olive oil on it. 

Avocado - I didn't have any this time, but I do love it. 

DIRECTIONS:

Cook your eggs the way you like them. 

Thaw frozen vegetables (or use fresh), then heat them in a tsp of olive oil in a stovetop pan. Add garlic and salt. Add some of the sweet potatoes if you've pre-roasted them. You're just doing it for a few minutes -- long enough to heat everything. For 1 serving, you don't need the entire sweet potato. 

Put a little kale mix in a bowl with a smidge of olive oil. Toss. 

Add cooked veggies and roasted sweet potatoes. Top with eggs. 

Add salt and pepper if desired. To go salt-free, I like Mrs. Dash Everything But the Salt.

Enjoy! 

Put the leftover roasted sweet potatoes in a tupperware. They keep well for about 5 days. Once you've got them roasted, this is an easy and tasty meal, filling enough for any time of the day. 

Chopped so you can see ingredients

Readers: How do you like your sweet potatoes? Have you ever had a breakfast bowl? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead, and the Agatha Award finalist for Best Contemporary Novel for Case of the Bleus and Fondue or Die. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. For more information or to subscribe to her free monthly Team Cheese newsletter, go to korinamossauthor.com

Cheese Shop Mystery #6 is now available. Buy here.

Korina is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information and client testimonials on her website and contact her at korinamossauthor@gmail.com. 

Salmon with BBQ Sauce & Peaches #recipe from Korina Moss

Korina Moss: I used to like the Firecracker Salmon at Outback Steakhouse, so I attempted to recreate it. But since I like to make everything easy peasy, this one is only 5 ingredients. As always, you can add or subtract ingredients to suit your taste. The first time I made this, I didn't have peaches, so as you can tell, they're not in the photo above. But I knew it would add a lot to it, so you'll see it in the later photo when I made it a second time. I think mangos would also go well with it. 

Ingredients:

1 pound fresh salmon filet (if you use frozen, thaw first)

2 TBL your favorite jar BBQ sauce

1 tsp Brown sugar 

1 tsp garlic powder

peaches - I used packaged, sugar free. You can also used canned or fresh.

Directions:

Preheat oven to 500°

Put foil on baking sheet or pan

Spray foil with nonstick cooking spray

Put salmon on top

Mix bbq sauce, brown sugar and garlic. The bbq sauce I used this time is quite sweet already, so I didn't use the brown sugar. If you use a tangy bbq sauce as I've used in the past, then I suggest using some brown sugar. 

Spread sauce on salmon 

Drain peaches

Dot peaches on top

Bake for 8-12 minutes until salmon is at 145°. Enjoy! 

Readers: What's your favorite kind of fish? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the Agatha Award finalist for Best Contemporary Novel, Case of the Bleus. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. 

Korina’s latest book, Fondue or Die, is one of the current nominees for the Agatha Award for Best Contemporary Novel. The awards will be announced at the Malice Domestic fan convention on April 26th. If you’d like to attend, more information may be found here. 

Her next book, Bait and Swiss, is available on April 29th and may be preordered from your favorite bookseller through Macmillan Publishers. To find out more about the Cheese Shop Mystery series and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 

Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com. 

Italian-Style Spaghetti Squash by @KorinaMossAuthor

KORINA MOSS: This Italian-style spaghetti squash is something I make year-round but especially this time of year when I want comfort food but my body says, "No more pasta!" It's a lighter version, but gives me the pasta vibe. (After all, it is called spaghetti squash.) And you know if it's from me, then it's easy peasy to make. 

Ingredients:

1 spaghetti squash 

olive oil

1 head of garlic

parmigiana cheese

Instructions:

Preheat oven to 400°

Prick the squash with a fork, then microwave in 1-minute bursts until it's just soft enough to cut. 

Cut squash lengthwise. 

Scoop out the seeds.

I put the squash in a Pyrex dish lined with tin foil. You can also use a baking sheet with parchment paper.  (Foil or parchment makes cleaning easier, but neither are necessary for the squash to be cooked properly.)

Lightly drizzle olive oil on the inside of the squash. You don't need very much at all. I drizzle some in the bowl part and then use my fingers to spread it around and on the outer edges. Sprinkle with salt if desired. 

For roasting the garlic: I used only a couple of large cloves, but I should've used an entire head of garlic, so my instructions for roasting the garlic do not match the photos exactly.

Cut the stem end (not the flat end) of the head of garlic, but don't peel the garlic. 

Put the garlic on a piece of tin foil and drizzle a little olive oil on it. 

Wrap the foil around the garlic and place on the oven rack or baking sheet alongside the squash halves. It will roast at the same time your squash roasts.

Roast for 40 minutes or more, depending on the size of your squash. It's done when the inside is slightly browned and fork tender, but still a little firm. You don't want it to cook too long or else the texture of your "spaghetti" will end up too mushy. I check mine with a fork. If it comes away easily, it's done.

Let cool for a couple of minutes. Using a fork (and an oven mitt to hold the warm squash), scrape the squash from the shell so it comes out in strands. It should come out very easily. If it doesn't, your squash isn't cooked enough. 

Transfer the strands of squash to a large bowl. 

Take out the head of garlic from the tin foil. It should be soft and lightly browned.

Squeeze the roasted garlic from its skin into the bowl of spaghetti squash. Mash it and mix in with forks. 

Sprinkle a generous amount of parmigiana cheese on. Mix in with forks.

Serve spaghetti squash in bowl and top with more parmigiana cheese. 

For leftovers, heat in a frying pan. 

Enjoy! 

Readers: Do you have a healthy alternative to pasta? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Writer's Digest. The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 

Korina is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a cozy mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com. 

Fish Tacos with Mango Salsa from @KorinaMossAuthor

KORINA MOSS: We're just about to start a new year, so I'm sure many of you are like me and making resolutions for healthier eating. Healthy fish tacos get such a boost from this creamy dressing and mango salsa. This makes enough for about 2-3 tacos.

MANGO SALSA

Ingredients:

1 fresh mango, cubed (about 1 cup)

1 cup Roma or cherry tomatoes, diced (not shown -- didn't have) 

1/4 cup red onion, diced

1 large clove garlic, minced

1/2 tsp white sugar

1/2 TBL rice or cider vinegar 

1-1/4 TBL fresh lime juice

1/4 cup fresh cilantro, chopped (optional)

Directions:

Combine mango, tomatoes, red onion, and garlic (and cilantro)

In a separate small bowl, combine sugar, vinegar, and lime juice. Stir.

Pour lime mixture into mango mixture. Chill in refrigerator for at least an hour. 

CREAMY DRESSING

Ingredients:

1/4 cup of scallions or red onion, diced

1/4 cup cilantro, chopped (optional)

1 clove garlic, minced

3 TBL mayonnaise

3 TBL sour cream

1-1/2 tsp lime juice

Directions:

Mix mayo, sour cream, and lime juice. Add the rest of the ingredients. Chill for at least an hour.

TACOS

Ingredients:

White fish (Cod, tilapia, haddock, etc.)

soft tortillas, flour or corn

Red cabbage, chopped

Carrots, julienned

mango salsa

creamy dressing

Directions:

Grill, bake, or pan fry white fish. Grilled has the best flavor. You can also use fried fish. Season to taste. 

Warm tortillas

Chop up fish and place on tortilla

Add mango salsa

Add creamy dressing

Add cabbage and carrots

Enjoy! 

Readers: What's your favorite way to eat fish? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World, AARP Magazine, and Writer's Digest.

The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to my FREE monthly newsletter, visit my website and follow me on Facebook and Instagram.

Cheese Shop Mystery #5: Fondue or Die   The small town of Yarrow Glen's neighbor, Lockwood, hosts an annual Labor Day weekend bash: Dairy Days. And Willa Bauer and her cheese shop, Curds & Whey, refuse to miss out on the fun. Willa is thrilled to celebrate her favorite thing--after all, she is a cheesemonger--and this festival goes all out: butter sculptures, goat races, cheese wheel relays, even a Miss Dairy pageant. Too bad the pageant runner, Nadine, is treating Dairy Days prep like it’s fondue or die and is putting everyone around her on edge. When Willa finds Nadine’s dead body under years’ worth of ceramic milk jugs, the police aren’t sure whether the death was an accident. But fingers are pointing at Willa’s employee, Mrs. Schultz, who steps in to help the pageant after Nadine’s death. Someone wanted Nadine out of the whey, and Willa is going to find out who. 

Buy Now

Cheese Shop Mystery #6: Bait and Swiss
Yarrow Glen's newest business gives one unlucky resident the swiss of death. It’s been almost two years since Willa Bauer opened Curds & Whey in Yarrow Glen, and both cheesemonger and cheese shop are thriving in the Sonoma Valley. While Willa doesn’t eat chocolate, it’s true that life is like a box of chocolates. Unfortunately, life’s latest curveball is that Willa’s ex fiancé and ex-best friend―the reason for her chocolate aversion―are opening a chocolate pop-up shop across the street. By the end of the shop’s first day, the town’s newest reporter is the victim of death by chocolate. Now Willa’s ex wants her to be Swiss Congeniality, solve the case, and save the day. As much as Willa wants to hit him with the nearest cheese wheel, she can't stop herself from saying yes. And it’s not long before tourists decide to stay clear of town until the killer is caught. To save Yarrow Glen, Willa and Team Cheese have some work to do.

Preorder Now. Releases April 29, 2025

Korina Moss is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a cozy mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com.