Chef Megan McCarthy, a healthy lifestyle consultant and the Edible Garden Chef at Atlanta Botanical Garden, loves to share fast, fresh ways to enjoy local, seasonable produce. When the temperature drops and you crave warming, nurturing foods, Chef McCarthy recommends turning to sweet potatoes. Especially in cold season, sweet potatoes can deliver just what the doctor ordered; a load of vitamins A, B and C that you can access in just a short cooking time. Boiling or steaming sweet potatoes are your best bet for saving loads of cooking time as well as reducing the effect on your blood sugar. This recipe also includes a bit of natural fat, which creates a satisfying dish, and fresh ginger for a pop of liveliness.
4 cups sweet potatoes, peeled and diced
4 cups water
1-inch fresh ginger root, peeled
½ cup coconut or almond milk
2 tbsps pure maple syrup
1 tbsp extra-virgin coconut oil
1 pinch sea salt
Freshly ground nutmeg to taste
½ cup pecans, toasted
Peel and dice sweet potatoes and place in medium saucepan. Add water to cover and cook on medium high for about 10 minutes or until fork tender. Drain sweet potatoes.
In food processor, pulse peeled ginger root to mince. Add cooked sweet potatoes, coconut milk, maple syrup, coconut oil, sea salt and nutmeg, and pulse until smooth consistency.
In dry sauté pan, lightly toast pecans over medium high heat until fragrant. Garnish sweet potatoes with toasted pecans to serve. Makes four servings.
–Courtesy of Chef Megan McCarthy, healthyeating101.com