If you are a girl that was born in the late '80s/early 90s, you might remember the clothing store Limited Too. That store was the center of pre-teen fashion in the 2000s, at least in my suburban neighborhood.
I really didn't care much about what I wore until around 5th grade, when my mom put her foot down on me wearing cotton leggings every day and took me to some stores with "real" clothes. I still liked my leggings, but trying on clothes that were far cooler (and far cooler than my being) was fun. In particular I remember one shirt from Limited Too that had a velcro rectangle on it's front. It came with a set of letters that would velcro on to the front, so that you could make your shirt say whatever you wanted it to, when ever you wanted it to. Man, that was a cool shirt. 😜
4th of July rolled around and I was set to be in a parade--the Town of Superior 4th of July Parade. Just one problem: I had no red shirts. I had no red clothing, for that matter. To this day I only own one red shirt, and I avoid wearing it. The color red has never been on my good side. Anyways, back to our story. I was red-less, which just wouldn't do for a 4th of July parade. Velcro-front shirt to the rescue! I crafted some Happy 4th of July message, pulled on a blue skirt and felt like I was on top of the world.
It's been a long time since I've been in a parade (thank goodness). BBQs and Potlucks are more my style! Wishing you all a happy 4th of July and nice long weekend!
Serves: 8 | Total Time:
- 24 ounces sweet potatoes
- 1 cup shredded cheddar cheese
- 1 chipotle in adobo, minced (A single pepper from a can of peppers — found in the Mexican isle of the grocery store)
- 1/2 teaspoon chili powder
- 1/8 teaspoon paprika
- Salt & pepper
- 2 tablespoons coconut oil, melted
- Cook the sweet potatoes until softened through (I used the microwave—simply cut into the potato a few times and place in microwave for 5 minutes. You may also bake them: slice into the potato a few times and place on baking sheet. Bake at 400°F for 45 minutes). Allow to cool.
- Once potatoes are cooked, remove skins and discard. Feed sweet potatoes through the shredding attachment of the food processor. Place in mixing bowl.
- Add seasonings, minced chipotle, and cheddar to bowl and toss to combine. Then, using your hands, shape the mixture into bite-sized balls and place on cookie sheet. Brush with melted coconut oil, and bake at 450°F for 20-25 minutes until golden on top and crispy. Serve warm with ketchup or other dipping sauce.