Once served from a can and topped with marshmallows, the humble sweet potato has come a long way, and is now rightly featured as a fresh ingredient in many dishes. Available in a variety of colors, including white, yellow, orange and purple, and sometimes called a yam, this tuber is as naturally sweet as its name implies. Orange and yellow varieties have the softest and most dessert-like flesh, while white and purple are on the starchier side with a texture more like a Russet potato. All varieties are available throughout the year. This version has the added healt beneifts of coconut milk which has metabolism-boosting MCTs as well as, anti-inflammatory ginger, and blood-sugar stablizing cinammons.
- 5 cups sweet potato cubes (½ inch or so)
- 2 cups full-fat coconut milk
- 2 cups water
- 1 1-inch thumb ginger root, sliced in half (if not available, substitute ½ tsp. dried)
- 1 tsp. maple syrup
- 1 tsp. cinnamon
- 1 tsp. salt
- Garnish: 2 Tbsp. chopped pecans, a sprinkle of extra cinnamon if desired
- Add all ingredients except garnish to a large pot and turn heat to high.
- Bring to a boil, then reduce to a simmer and cook until sweet potatoes are tender, about 15 minutes.
- Remove ginger (if using fresh) and mash stew lightly with a potato masher until about half of sweet potatoes are broken down (for a creamier result, remove 2 cups of stew, blend, and return to the pot).
- Garnish with pecans and cinnamon before serving.
Nutrition facts per serving
Calories 368; protein 4 g; fat 23 g; carbs 38 g.
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