Holiday season is just around the corner. For some this means lots of time with family, laughter and wine, and (most importantly) plenty of food. I always hear at least a couple people say that they feel like they “gained 5 pounds during the holidays” with an extreme look of guilt on their faces. Now here’s a shocker: It doesn’t have to be like this. There are plenty of dishes that you can create for those holiday dinners with family that will leave everyone happy, full, and guilt free!
One fall/winter ingredient that never fails is the sweet potato, which is now in season, yay! Since discovering this gem a few years ago (I never had a sweet potato before I moved to NYC, I have no idea why) I’ve added him to a number of dishes from sweet to savory, and have never been disappointed. Just like the star of my last post, cauliflower, the sweet potato falls into the category of those EXTREMELY versatile veggies. You can make anything from sweet potato brownies and pies to savory salads, soups, you name it! For this dish, I chose to do a sort of mashed sweet potato, but with a added spring in their step. I used small organic red peppers I found at the market, which gave a nice earthy flavor and texture contrast and kale for the added nutrients. The sauce is a tangy artichoke cilantro cream sauce that works really well with the sweetness of the potatoes. I garnished with diced black radish for a hint of spice. These are SO filling- I was barely able to eat just one full potato!
The interesting thing about sweet potatoes is that the veggie is a complete contradiction! Even though these guys have a strong sweetness to them, they actually HELP control blood sugar. I know, can you believe it? I love nature. The high amount of dietary fiber steadies the pace of digestion which helps regulate blood sugar.
Another absolutely magical fact is that there are storage proteins called sporamins which are produced by the sweet potato plants when they are subjected to physical damage. These proteins help the plants heal quickly and can work similar magic when being digested inside of our gastrointestinal tract. *please excuse me while I go and buy several more pounds of these bad boys*
- 3 medium sized sweet potatoes
- 1 Tablespoon virgin organic coconut oil
- 3 cloves garlic
- 1 medium onion
- 2 Tablespoons olive oil
- 2 cups small sweet red peppers (or 1 large red pepper)
- handful of kale
- 1 can of organic coconut milk
- salt and pepper
- black radish for garnish (optional)
- Artichoke cream sauce
- ½ cup marinated artichoke hearts
- ⅓ coconut milk
- 1 Tablespoon nutritional yeast
- bunch of cilantro
- 1 garlic clove
- juice of half lemon
- water to thin out if needed
- Preheat oven to 400 degrees.
- Cut sweet potatoes in half and rub with coconut oil and place on baking sheet facing down, and bake until soft when pierced with fork (approx 35 minutes, depending on the size of the potatoes)
- in the meantime, mince garlic and chop onion and add to pan with olive oil, and sweat for 5 minutes on low-med heat.
- Chop peppers finely and add to pan, sautee for another 8-10 min or until peppers are slightly soft. Chop kale and add to pan for the last 2 min of cooking.
- Take out potatoes from oven and let cool slightly.
- Once cool enough to handle, scoop out potato flesh and place in large mixing bowl- make sure to leave about ¼ inch flesh around the skins.
- Mash potatoes and add ⅓ cup coconut milk and stir well. Add salt and pepper and the sautéed veggies from the pan.
- Scoop mixture back into potato skins and bake for another 8-10 minutes at 400 degrees.
- To make the sauce, combine all ingredients and food processor and process until smooth (small chunks of artichoke will remain, this is fine.)