Gingered Sweet Potatoes
Gingered Sweet Potatoes
4 organic sweet potatoes, peeled and cut in large dice
2 tablespoons fresh ginger root, peeled and chopped
¾ cup coconut milk beverage
3 tablespoons maple syrup or agave nectar
1 tablespoon extra-virgin coconut oil
Freshly grated nutmeg to taste
1 pinch sea salt
½ cup pecans, toasted
Peel and chunk sweet potatoes and cover with salted water to boil. Cook for about 10 minutes or until fork tender. Drain sweet potatoes. In food processor, pulse ginger to mince and then add cooked sweet potatoes, coconut milk, maple syrup, coconut oil, nutmeg and sea salt. Pulse sweet potatoes in food processor until desired consistency. Top with toasted pecans to serve.
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Sweet Potatoes are one of my favorite Superfoods! This recipe, made with fresh ginger, will actually make you feel good when eating them as well as being super tasty. Ginger is good for the belly and overall general health and well-being. Sweet potatoes are already full of beta-carotene and Vitamin C so adding the coconut oil will help boost the beta-carotene’s job that is has to do in your body. Try to resource organic sweet potatoes whenever possible so you can eat the skin and get even more nutrients into your system without the “pesty” pesticides to get in the way. There are about 400 different varieties of sweet potatoes but the most common is similar to the orange-colored root vegetable known as a yam (kinda like cousins). They are cultivated all over the world so you can say sweet potato in any language! SWEET!
