It all started when I spotted this post on the Smitten Kitchen Blog for a dreamy looking yam dish with chickpeas and a limey yogurt drizzle. We love yams in this family but i've never really fancied them up, its always straight baked yams either on their own or added to another dish like black bean and yam tacos. Last night I was feeling so uninspired for dinner, throughout the day the thought would flash "what am I going to make for dinner tonight?", and I came up blank every time. Then I remembered a Smitten Kitchen post recently for what promised to be a tasty twist to our standard baked yam. And, to boot I had all ingredients on hand, it was meant to be! Though I think we would all have been happy to just totally gorge on the yams alone, the mom in me knew I needed to round it out a bit so I scrambled up some fresh eggs with the ricotta I had just made with the weekend's goat milk and tossed together a big green salad. This was declared by all "A KEEPER". In fact my oldest shared that this is the meal she wants to come home to from college. So if you are looking for inspiration, give this one a go, it is fairly quick to throw together, requires pretty basic fridge and pantry ingredients, and well worth every bit of effort. This is a breakfast-for-dinner game changer in my mind. Enjoy!
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