Family friendly recipes and real life adventures by a mom/nutritionist

Sweet Potatoes Stewed in Coconut Milk

So I’ve been a bit of a slacker about posting recipes lately.   I have a camera full of lunchbox delights that somehow haven’t made it onto the computer with the words and recipes to accompany them.   One can only get by on good intentions for so long and today I break the cycle of procrastination with a wonderfully comforting recipe that I created just for me (and as a bonus it is a favourite of one of my children too).

This dish isn’t actually one that I send to school as it contains pistachios, but it’s too yummy not to share.  Sam and I happily devour it for breakfast, after-school snack, or dessert.

At the risk of sounding a bit too “out there”, I have to say – I feel that eating this is every bit as nourishing to my spirit as it is to my body.  If pistachios just aren’t your thing, feel free to swap them out for pumpkin seeds or another nut of your choice.

Ingredients:

1 very large sweet potato, peeled and cut into bite-sized pieces (about 2 cups), if you are really in a reading mood then here is a full description of all the health benefits that sweet potatoes provide
1 400 ml can of coconut milk (I used “lite” but you don’t have to!) – look for a brand that doesn’t contain sulphites such as Thai Kitchen
1/3 cup of raw pistachios (a good source of vitamin E, lutein and beta-carotene – making them beneficial for healthy skin and vision)
1 teaspoon ground cinnamon (helps to maintain healthy blood sugar levels)
1/2 teaspoon ground cardamom
1 teaspoon freshly grated ginger (keep ginger in the freezer for easier grating!  Ginger is probably best known as being beneficial to the digestive system, but it is also anti-inflammatory)
1/2 teaspoon ground turmeric (or freshly grated if you can find it) – (Turmeric has anti-inflammatory properties)
2 tablespoons of raw honey (a source of deliciousness as well as being anti-viral, anti-bacterial and anti-fungal)

Instructions:

Place all of the ingredients in a large saucepan and bring to a gentle boil.

Reduce heat to low and simmer uncovered, stirring occasionally until the sweet potatoes are tender and the coconut milk has reduced slightly.  This should take about 25 minutes.

Enjoy warm any time of day to soothe your soul and your stomach 🙂



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