Mmmm sweet potatoes. How can you not think of fall when it comes to these? Not only does the color fit in perfectly with fall, but the sweetness makes this vegetable kid-friendly. Sweet potatoes are also higher in fiber than regular potatoes and packed with Vitamin A. Domesticated in Central and South America, sweet potatoes have also been found historically in Polynesia and New Zealand. This versatile vegetable can now be seen all over the world as a staple crop. Roast them, bake them, or mix them with regular potatoes and root vegetables. Enjoy this wonderful fall veggie! This is an attempt to write down Tabitha’s recipes as they are only available through her awesome videos!
Photo: Tabitha Brown via video
Ingredients
Serves 4
2-3 large sweet potatoes (cut in medium pieces)
2-3 Tbsp grape seed oil (or any oil)
2 tsp garlic powder
cilantro leaves
salt and pepper to taste
1 yellow bell pepper (diced)
1 orange bell pepper (diced)
2-3 cups of spinach (your preference)
Sliced avocados (optional)
Salsa (optional)
Lemon pepper Parmesan (optional)
Blend sweet potatoes into food processor. You can keep the skins on or peel the potatoes, your preference. If you do not have a food processor, finely dice the sweet potatoes. (The smaller the pieces, the faster the cook).
Add sweet potatoes and oil to skillet and sauté for a couple of minutes.
Add garlic powder, cilantro leaves, salt and pepper. Mix and cover for about two minutes.
Once potatoes are soft, add diced peppers and spinach.
Once spinach has wilted, transfer to plate.
Optional: top with avocado slices, salsa, and lemon pepper Parmesan.
Recipe from Tabitha Brown
