Sweet Potatoes
Sweet potatoes are on everyone’s mind this season. They seem to go hand in hand with the holidays, and fortunately, eating these and other sweet vegetables needn’t be limited to this time of year. Cravings for sweets can be greatly reduced by adding sweet vegetables, such as sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet. Sweet potatoes elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them. Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can increase the quantity of milk in lactating women and can lessen cramps and premenstrual symptoms. If you don’t have any sweet potatoes in your kitchen, go out and buy some (organic and local if possible) and make the recipe below.
Recipe of the Month:
Sweet Potatoes and Cilantro Chimichurri
Cooking time: 30-40 minutes, Yield: 4 servings 3-4
Ingredients:
4 large sweet potatoes, peeled and roughly cut
1/2 small canned chipotle pepper, de-seeded and chopped
2 tsp. adobo sauce
2 tsp. ground cumin
1 bunch fresh cilantro
2-3 limes for freshly squeezed juice
evoo
5-6 garlic cloves
sea salt and ground pepper
Directions:
1. After peeling and chopping the sweet potatoes, place in a pot of boiling water. Cook covered for about 15-20 minutes, or until tender. Drain the water, but reserve about 1/2 cup of the liquid.
2. While the potatoes are cooking, chop the cilantro and garlic. Mix together the cilantro, garlic, evoo, sea salt, and pepper. After they are well combined, set aside.
Sweet Potatoes and Cilantro Chimichurri
Cooking time: 30-40 minutes, Yield: 4 servings 3-4
Ingredients:
4 large sweet potatoes, peeled and roughly cut
1/2 small canned chipotle pepper, de-seeded and chopped
2 tsp. adobo sauce
2 tsp. ground cumin
1 bunch fresh cilantro
2-3 limes for freshly squeezed juice
evoo
5-6 garlic cloves
sea salt and ground pepper
1. After peeling and chopping the sweet potatoes, place in a pot of boiling water. Cook covered for about 15-20 minutes, or until tender. Drain the water, but reserve about 1/2 cup of the liquid.
2. While the potatoes are cooking, chop the cilantro and garlic. Mix together the cilantro, garlic, evoo, sea salt, and pepper. After they are well combined, set aside.
3. Combine the potatoes, the reserved cooking water, chipotle pepper, adobo sauce, lime juice, cumin, salt and pepper, and mash or mix well. Best to use a hand mixer for this step. To serve, plate the mashed sweet potatoes and top with the chimichurri sauce.
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