Lime and Coriander Baked Sweet Potato {Vegan}

Lime and Coriander Baked Sweet Potato {Vegan}

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Baked Sweet Potato

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, pumpkin, parsnips, beets, squash, and turnips 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. Yay for the humble sweet potato!

This recipe is an eye-opener for those who find sweet potatoes cloyingly sweet or those who are tired of eating them smothered in marshmallows and brown sugar (as my mum always prepares them!).

Ingredients

4 sweet potatoes

1/2 bunch fresh coriander

2-3 limes

coconut butter or olive oil, salt (optional)

Preparation

  • Wash the sweet potatoes and bake them whole, in their skins, at 185 degrees celsius until tender, about 40 minutes.
  • Wash and chop the coriander leaves.
  • When sweet potatoes are done, slit open the skin and place on serving plate.
  • Season with salt and dots of butter or a sprinkle of oil, if you like, then squeeze fresh lime juice all over, and shower with cilantro leaves.

Serves 4

 

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