Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.

It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.

It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.

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Overnight Pumpkin French Toast Casserole

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Ingredients

• 1 (16-ounce) loaf brioche bread cubed
• 1 (8-ounce) package cream cheese cubed
• 10 large eggs beaten
• 1 ½ cups whole milk
• 1 cup canned pumpkin puree
• ⅓ cup maple syrup
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• Kosher salt
• ½ cup chopped pecans

for the buttermilk glaze

• 2 cups confectioners' sugar
• 3 tablespoons buttermilk
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• Kosher salt

Instructions

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

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The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes.

You can have these bad boys for all the meals.

They are incredibly moist and fluffy with just enough sweetness to balance out with the cinnamon sugar outer layer.

But be careful, their bite-sizedness make these donuts VERY dangerous.

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Pumpkin Donut Holes

The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 mini muffins

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup pumpkin puree
• ½ cup milk
• ½ cup brown sugar
• ⅓ cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract

For the cinnamon sugar topping

• 2 tablespoons ground cinnamon
• ⅔ cup sugar
• 4 tablespoons unsalted butter melted

Instructions

• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray.
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• To make the cinnamon sugar, combine cinnamon and sugar.
• When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon-sugar mixture.
• Let cool on a wire rack.

Notes

Adapted from Two Peas & Their Pod

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The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.

HELLO FALL.

It’s been incredibly beautiful here in Chicago with its crisp Fall days. The leaves are changing colors, the sweaters are coming out, and the pumpkin pancakes are legit taking over all of our kitchens.

I mean, I may have made this 4 times this week. After all, I waited all summer just for these days! For that mile-high stack of super fluffy, incredibly buttery pumpkin pancakes with little morsels of semisweet chocolate goodness. Served with just enough maple syrup for all my morning needs.

It’s simply perfection on a plate. And I will enjoy every morning of pumpkin season for as long as I can!

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Pumpkin Chocolate Chip Pancakes

The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cups semisweet chocolate chips
• 2 teaspoons brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ teaspoon ground cinnamon
• 1 ¼ cups buttermilk
• 1 cup canned pumpkin puree
• 2 large eggs
• ¼ cup unsalted butter melted
• ¼ cup maple syrup

Instructions

• In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
• In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Lightly coat a griddle or nonstick skillet with cold butter.
• Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
• Serve immediately with maple syrup.

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Now you can make butternut squash soup recipe in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

This is hands down one of my favorite feel-good, soul-warming soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme – all topped with crisp bacon bits.

And you can make this soup in just half the time with the help of your Instant Pot®.

With just a quick saute of bacon, you can set that aside to top your soup for serving. From there, you can saute your onions and herbs in all that bacon grease until they get wonderfully fragrant before throwing in the rest of your ingredients. Pressure cook for 12 minutes, boom, done. Add heavy cream and puree with an immersion blender (or blend in batches in a blender).

Top with reserved bacon and an extra drizzle of heavy creamy (if desired). So velvety smooth and so so good.

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Instant Pot Butternut Squash Soup

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 cups

Ingredients

• 4 slices bacon diced
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 4 sage leaves minced
• 3 sprigs fresh thyme
• 2 ½ pounds butternut squash peeled, seeded, and cubed
• 3 large carrots cut into 1-inch pieces
• 1 stalk celery cut into 1-inch pieces
• 1 Granny Smith apple cored and chopped
• 4 cups chicken stock
• Kosher salt and freshly ground black pepper to taste
• ⅓ cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

• Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
• Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
• Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
• Serve immediately, sprinkled with bacon and chives.

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A homemade potato gnocchi recipe is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.

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Brown Butter Sweet Potato Gnocchi

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6 servings

Ingredients

• 2 medium sweet potatoes
• ½ cup whole milk ricotta
• ¼ cup freshly grated Parmesan
• 1 large egg
• Kosher salt and freshly ground black pepper to taste
• 2 to 2 ½ cups all-purpose flour
• 1 ½ tablespoons olive oil
• ½ cup unsalted butter
• 2 cloves garlic minced
• 2 tablespoons chopped fresh sage leaves
• ½ cup shaved Parmesan

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
• Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
• Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
• Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
• Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
• Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
• Serve immediately.

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The best breakfast! The best Pumpkin Spice Waffle Recipe! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

As soon as the weather turns cold (and believe me, it turns very cold very quickly in Chicago, snowing on Halloween!), I am legit pumpkin-everything.

I am all about that PSL, pumpkin bread, pumpkin French toast, pumpkin anything. You name it. Anything with pumpkin, I AM THERE. And I am all over these pumpkin spice waffles.

Seriously. That sheet pan of pumpkin waffles up above? ALL MINE.

Made with buttermilk, pumpkin puree, and all that is good with pumpkin pie spice, this is truly the best breakfast one can ask for this Fall. Serve with warm maple syrup, or if you really want to go that extra mile, dollops of homemade whipped cream will go a very long way, garnished with cinnamon.

Freeze in individual servings to indulge all the pumpkin glory even after pumpkin season is long over!

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Pumpkin Spice Waffles

The best breakfast! Crispy golden on the outside, fluffy on the inside. You’ll seriously want to make this all year long! SO GOOD.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 - 6 servings

Ingredients

• 1 ¾ cups all-purpose flour
• 2 teaspoons brown sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon kosher salt
• 1 ¼ cups buttermilk
• 1 cup canned pumpkin puree
• 2 large eggs
• ¼ cup unsalted butter melted

Instructions

• Preheat oven to 200 degrees F and a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
• In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
• In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin puree, eggs and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist but slightly lumpy.
• Pour a scant 1/2 cup of the pumpkin mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes; keep warm in oven.
• Serve immediately.

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Prepare the night before! Soaked in maple syrup, tender cinnamon apples + topped with toasted pecans. SO GOOD.

There is truly nothing more delightful than waking up to this casserole with a warm cup of coffee.

With all the hard work taken care of the night before, you can roll on over to the kitchen in your PJs and simply pop this in the oven, letting you continue your morning with basically zero effort. And in just one hour, you’ll have the most wanted breakfast all. season. long.

Made with tender cinnamon apples nestled in brioche bread cubes, soaked in maple syrup with pockets of an ooey gooey cream cheese filling. Not to mention the perfectly toasted pecans right on top for that added crunch.

Sounds like the perfect morning, right? Because guess what? It really is. It makes enough for company or for a family of four who doesn’t want to share.

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Overnight Cinnamon Apple French Toast Bake

Prepare the night before! Soaked in maple syrup, tender cinnamon apples + topped with toasted pecans. SO GOOD.

Prep Time 2 hours hours 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Ingredients

• 3 tablespoons unsalted butter
• 3 large apples peeled and diced
• 2 tablespoons brown sugar
• 1 ½ teaspoons ground cinnamon divided
• 1 16-ounce loaf brioche bread, cubed
• 1 8-ounce package cream cheese, cubed
• 12 large eggs beaten
• 2 cups whole milk
• ⅓ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• ½ cup chopped pecans
• 1 tablespoon confectioners’ sugar

Instructions

• Melt butter in a large skillet over medium heat. Add apples and cook, stirring often, until just tender, about 5 minutes. Stir in brown sugar and 1 teaspoon cinnamon; continue cooking until sugar has dissolved, about 1-2 minutes. Let cool.
• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the apple mixture in an even layer. Top with remaining bread cubes and remaining apple mixture.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla, salt and remaining 1/2 teaspoon cinnamon. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, sprinkled with confectioners’ sugar, if desired.

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Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!

Hello, Fall!

Or should I say hello, Winter? I wore my parka this morning. No joke. It was 50 degrees F, and the highs next week will be 48 degrees F.

But hey, it’s technically Fall so I’m just going to roll with that and make this harvest salad for as long as possible. And yes, I am absolutely grilling my chicken until we have snowfall, which may happen in a few weeks! But don’t worry, guys. A grill pan on the stovetop will work just fine.

Aside from the juicy, tender grilled chicken thighs, we also have crunchy kale, crisp bacon, sliced apples, fresh, sweet figs, chopped almonds and crumbled goat cheese with a super bomb honey Dijon vinaigrette.

It’s the absolute must-have, feel-good Fall salad, guys. I promise.

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Chicken Harvest Salad

Juicy, tender chicken, crisp bacon, apples, figs and almonds with a honey Dijon vinaigrette. The ultimate, feel-good autumn salad!!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 4 slices bacon cut into thirds
• 1 ½ pounds boneless skinless chicken thighs
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 1 tablespoon canola oil
• Kosher salt freshly ground black pepper to taste
• 1 large bunch kale stems removed and leaves shredded
• 1 medium apple thinly sliced
• 1 cup quartered fresh figs
• ½ cup sliced celery
• ½ cup roasted salted almonds coarsely chopped
• 3 ounces goat cheese crumbled

For the honey Dijon vinaigrette

• ⅓ cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt freshly ground black pepper to taste

Instructions

• In a medium bowl, whisk together olive oil, vinegar, Dijon, honey and thyme; season with salt and pepper, to taste. Set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Preheat grill to medium heat. Season chicken with thyme, onion powder and garlic powder.
• Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• To assemble the salad, place kale in a large bowl; top with bacon, chicken, apple, figs, celery, almonds and goat cheese. Pour the honey Dijon vinaigrette on top of the salad and gently toss to combine.
• Serve immediately.

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My favorite fall/winter pasta recipe! Loaded with sautéed butternut squash, thyme + sage. It’s also almost too easy to make!

I’ll let you in on a secret.

I’ve been secretly switching off between this pasta and this brown butter mushroom pasta.

I call it the wedding diet done right.

Because for me, the wedding diet should consist of a ton of butter, freshly toasted breadcrumbs and shaved Parmesan. No?

I also threw in some butternut squash, thyme, and sage, making it the perfect fall/winter meal.

Not to mention, we all get bonus points when adding more Parmesan flakes than what the recipe states.

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Brown Butter Butternut Squash Pasta

My favorite fall/winter pasta! Loaded with sautéed butternut squash, thyme + sage. It's also almost too easy to make!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3 servings

Ingredients

• 8 ounces spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 cup fresh French style breadcrumbs
• Kosher salt and freshly ground black pepper to taste
• 8 tablespoons unsalted butter divided
• 2 cups 10 ounces diced butternut squash
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh sage leaves
• ¼ cup shaved Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.
• Melt 2 tablespoons butter in the skillet over medium heat. Add butternut squash and cook, stirring occasionally, until golden brown and tender, about 6-8 minutes; set aside.
• Melt remaining 6 tablespoons butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic, thyme and sage to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in pasta and butternut squash until well combined.
• Serve immediately, topped with breadcrumbs, garnished with Parmesan and parsley, if desired.

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Disclosure: This post is sponsored by POM Wonderful. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

With Thanksgiving right around the corner, my diet has consisted of green bean casseroles, mashed sweet potatoes, and butternut squash mac and cheese. Mainly for work. Not for leisure, of course.

But when I’m not busy recipe-testing for Thanksgiving goodies, I’ve been inhaling these nourish bowls on the regular.

It’s right up my alley for this wedding diet (you know, the wedding that’s happening in 18 months!) – filled with so many veggies and the best maple tahini dressing EVERRRRR.

But most importantly, these bowls are complete with POM POMS Fresh Arils (the arils, or seeds, inside the pomegranate)!

Being a great source of fiber and known for their antioxidants, I have been snacking on these constantly, and adding a handful of POM POMS to these bowls, making it the perfect addition to all of your favorite salads/grain bowls.

They come in two very convenient sizes: a 100-calorie 4.3-oz single serving and an 8-oz size the whole family can enjoy. I used an entire 8-ounce package for these bowls, but the 100-calorie packs are also the best for snacking purposes!

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Fall Nourish Bowls

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Ingredients

• 2 medium sweet potatoes peeled and diced*
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• 1 cup wild rice
• 4 cups shredded kale
• 2 red apples cored and thinly sliced
• 1 8-ounce package POM POMS Fresh Arils
• 1 red onion diced
• 1 avocado halved, peeled, seeded and diced
• ½ cup almonds chopped

For the maple tahini dressing

• ⅓ cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic pressed
• Kosher salt and freshly ground black pepper to taste

Instructions

• To make the maple tahini dressing, whisk together tahini, maple syrup, lemon juice, garlic and 2 tablespoons water; season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender*; set aside.
• Cook wild rice according to package instructions.
• Divide wild rice into bowls. Top with sweet potato, kale, apple, POM POMS Fresh Arils, onion, avocado and almonds.
• Serve with maple tahini dressing.

Notes

*Butternut squash can be substituted.

*Baking time may need to be adjusted depending on the thickness of the sweet potatoes.

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