This is a really nourishing, tasty and healthy dish. It's easy to pull together and is a perfect compliment to most any main, or as a main when paired with a salad.
It can easily be pulled towards the savory side with the addition of some chopped green onion or made a bit more Asian Fusion with the addition of chopped cilantro.
Ingredients
4 cups Sweet Potato
1Tbsp Coconut Oil
1/2 cup chopped Pecans
1/2 cup chopped Dates
1/2 cup Sweetened Coconut
1Tbsp Earth Balance
1/4 tsp Salt
Freshly ground Black Pepper
2 Tbsp Green Onion or Cilantro, chopped - Optional
Peel and cut sweet potatoes into 1 inch pieces.
Toss with the coconut oil and put into an oven proof casserole in 375 degree oven.
Bake the sweet potatoes for 40-50 minutes until soft, remove and put into a large bowl, add all other ingredients and toss well and allow to cool slightly to incorporate the flavors and serve.
It can easily be pulled towards the savory side with the addition of some chopped green onion or made a bit more Asian Fusion with the addition of chopped cilantro.
Ingredients
4 cups Sweet Potato
1Tbsp Coconut Oil
1/2 cup chopped Pecans
1/2 cup chopped Dates
1/2 cup Sweetened Coconut
1Tbsp Earth Balance
1/4 tsp Salt
Freshly ground Black Pepper
2 Tbsp Green Onion or Cilantro, chopped - Optional
Peel and cut sweet potatoes into 1 inch pieces.
Toss with the coconut oil and put into an oven proof casserole in 375 degree oven.
Bake the sweet potatoes for 40-50 minutes until soft, remove and put into a large bowl, add all other ingredients and toss well and allow to cool slightly to incorporate the flavors and serve.
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