Roasted Sweet Potatoes with Butter and Parmesan

How my symptoms showed up

• POTS: legs felt heavy and unresponsive, that slow internal drop you get when blood volume feels off rather than true dizziness

• Migraine: no head pain, but neck stiffness and jaw tension that usually shows up when I haven’t eaten enough

• Lupus: deep fatigue with a cold, achey undertone - not inflammatory pain, more like my body needed grounding

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Salt + carbs helped with heaviness
Lupus	Safe	Gentle, non-inflammatory
Vestibular migraine	Safe	Warm, predictable, low sugar

Ingredients (1 serving)

• 1 large sweet potato

• Olive oil

• Salt and black pepper

• Butter

• Parmesan cheese, finely grated

How I made it

1. Prep the oven and potato: Preheat oven to 425°F (220°C). Peel or scrub the sweet potato and slice into thick rounds, about ¾ inch thick so they don’t dry out.

2. Season: Toss slices with olive oil, salt, and black pepper until fully coated.

3. Roast: Arrange in a single layer on a baking sheet. Roast 25–30 minutes, flipping once halfway, until deeply golden with crisp edges and soft centers.

4. Finish with fat: While hot, add small pats of butter so it melts into the surface. Grate parmesan generously over the top so it clings and softens.

5. Rest briefly: Let sit 2–3 minutes before eating so the fats settle and the texture holds.