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Sweet Potato with Milk and Coconut

Submitted by on Saturday, 15 May 2010No Comment

sweetpotatoesSweet potatoes are rich in fiber, with 1 cup cooked having a whopping 8 grams. Given most diets are seriously deplete in fiber, recipes calling for sweet potato are worth incorporating whenever you can. Sweet potatoes are also rich in vitamin C, protein, and vitamin A.

Here is a recipe from The Healing Cuisine, India’s Art of Ayurvedic Cooking.

Sweet Potato with Milk and Coconut

Serves 2 to 4

1 large sweet potato
finely shredded meat of 1 fresh coconut
2 to 4 teaspoons packed brown sugar
seeds of 2 to 4 green cardamon pods, freshly ground
1/2 cup fresh milk, warmed

Preheat the oven to 400 degrees F.

Puncture the potato several times with a fork. Bake for 40 minutes, or until soft. Alternately, boil the sweet potato.

When cooled, peel the potato and place in a bowl. Mash into a paste and add teh shredded coconut, brown sugar, and cardamon. Mix very well and gradually add the warm milk.

Chill before serving.

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).

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