Sweet Potato and Spinach Sauté

This is a lovely blend of green leafy spinach and the sweet flavour of sweet potatoes.

3 bunches fresh spinach
2 cups sweet potatoes, peeled and cubed
1 medium onion, chopped 4 medium cloves garlic, minced
1 cup + 1 tbsp vegetable broth
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp cardamom
1 tbsp fresh lemon juice
2 tbsp chopped fresh cilantro
salt & pepper to taste

Heat 1 tbsp of the broth in a large skillet. Saute onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to saute for another minute. Add seasonings and stir. Add remaining broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes. Add cilantro, salt & pepper to taste. While potatoes are simmering, steam the spinach. Chop and add to sweet potatoes. Mix well.

Why eat sweet potato:

The proteins in sweet potatoes have very high antioxidant activity (beta-carotene, vitamin C) and are also known for their anti-diabetic abilities; stabilizing blood sugar levels, thanks to their carotenoid content.

This root vegetable is also a good source of manganese, and copper, dietary fiber, vitamin B6 (which can help to decrease risks of heart attack and stroke), potassium and iron. Since these nutrients are also anti-inflammatory, they can be helpful in reducing the severity of conditions where inflammation plays a role.

Serving Ideas:

Puree cooked sweet potatoes with bananas, maple syrup and cinnamon and top with chopped walnuts.
Steam cubed sweet potatoes, tofu, and broccoli. Mix in raisins and serve hot or cold with a curried vinaigrette dressing