After sipping my morning tumeric tonic, I had an urge for a comforting, warm, winter dish. Hey, if that’s what the body wants, that what the body gets!
1 sweet potato or yam
3 cups greens (I used a blend of baby kale and chard)
1 inch peeled ginger, sliced into discs
coconut oil spray
1 TBS raw almond butter
pinch of cinnamon
Preheat the oven to 400° F. Pierce the potato several times with the tines of a fork and place on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Alternatively, pierce with fork and put in microwave for about 6-8 minutes (depending on the size). Meanwhile, spray a small pan with coconut oil spray and cook ginger, stirring frequently. When aromatic add greens and cook until they wilt. Next, mash potato with the skin, add almond butter and blend thoroughly. Add cinnamon and greens. Remove ginger discs and enjoy!