Once upon a time in high school, I threw a surprise party for a friend. I was so proud of the decorations, the guest list, and the food (obvi) since I had made funfetti cupcakes! I put on my coolest Hollister hoodie and joined the party downstairs in the dark to get a good reaction from my friend! She walked in and the lights came on and everyone started to see how fun the decorations were…. until the birthday girl noticed all of my “SURPRISE” signs I had painstakingly mad with puffy paint!
The biggest poster said this… SUPRISE, yep. I forgot the R. DERP.
Thank goodness computers have spell check and I am n0t 14 anymore. You want to know why?
OLIVESnWINE turns one today!!! Congratulations Becky!!! SURPRISE!!!!
I found Becky’s blog as soon as I started my own. She is a total sweet heart and I know that we would be the best of friends if we live closer!
A few weeks ago I received an email from Erica of Coffee & Quinoa and Katie of Blonde Ambition (great people, go check out their blogs!) and they invited me to a surprise party for Becky and her blog’s 1 year birthday!
Since I think Becky is the bees-knees I had to hope on this party bus and get ready to enjoy the ride!!
The theme of this was a potluck and we all signed up to make and share one of Becky’s recipes! There are over 30 of us sharing in the WINE partayyyyy today so be sure to find us all on twitter and instagram using the hashtag #ONWturns1 !!! So fun!
Anyway, like I said, we all decided to make our favorite recipe that Becky has shared. Since I think I must have been born south of the border in a previous life, I jumped at the chance to make the Mexican Sweet Potato Casserole and holy yum. I am so glad I did!
Mexican Sweet Potato Casserole (Makes 8 servings)
- 1 cup quinoa, cooked
- 2-15 oz cans black beans, drained and rinsed
- 1 large onion, chopped
- 1 cup frozen corn
- 2 large sweet potatoes
- 1-12 oz jar salsa
- 1 cup Mexican style low-fat cheese, shredded
- 2 diced jalapenos
- 1 sliced avocado, for topping
- Light sour cream to top
- Lots of fresh cilantro
Directions: Preheat oven to 350 degrees. Using a grater with large holes, grate sweet potatoes into a large bowl, Becky DID NOT LIE, this will be your arm workout for the week…..
Top with cheese and bake, uncovered, for 35-40 minutes. Allow to sit for 10 minutes prior to serving. Serve with sliced avocado and enjoy! I made this the night before I planned to eat and it turned out beautifully. All I did was pop it into the oven before I wanted to eat!
This makes a ton and I had it for dinner and multiple lunches!!
Make sure you stop over and wish Becky a happy birthday/anniversary today! She is the best and deserves the love!