Is there any more perfect food than a sweet potato?
From savory to sweet, mashed to fried, grilled to stuffed and everything in between the sweet potato is proof that there is a heaven. Okay, that might be a stretch, but I just can’t express enough my love of this beautiful tuber.
And if being delicious isn’t reason enough to fill your hole with the goodness that is the sweet potato then check out these facts:
>> Sweet potatoes are a super food.
I love it when I find out my favorite foods are actually good for me too (unlike the Chex Mix I can’t even allow in the house anymore due to lack of willpower). These guys are full of beta-carotene, Vitamins A and C, iron, fiber, potassium and magnesium.
>> Sweet potatoes are versatile.
There are hundreds, if not thousands, of recipes for sweet potatoes and not all of them involve brown sugar and marshmallows. Honestly, I’ve been known to eat a baked sweet potato with a dollop of hummus on top and called it lunch. They are that easy. But, if you want a less boring meal don’t worry…the sweet potato can handle it. Bake it, fry it, bread it, mash it, roast it, stuff it, eat it for breakfast, lunch or dinner. It won’t let you down.
>> Sweet potatoes are inexpensive and easy to find.
I live a nomadic life and have been on the road traveling the U.S. for the past 15 months. No matter the size of the town we’re in I can always find sweet potatoes. I may not be able to find almond milk (I now make my own) or nutritional yeast (I can’t tell you how many times I’ve been directed to the baking aisle) but I can always find sweet potatoes. Always.
>> Sweet potatoes are easy to cultivate.
And they are pretty much pest resistant meaning they don’t need to be doused with pesticides. They aren’t too picky about the soil they live in and are sown via vine cuttings instead of seeds. Once harvested, sweet potatoes can be stored for up to 13 months so you can always have them on hand regardless of the season.
I consider sweet potatoes a staple in my vegan meal plans—right up there with beans, rice and seasonal greens. My husband on the other hand, is still a meat and (white) potatoes kind of guy. But I can always get him to eat sweet potatoes with this fantastic recipe.
Sweet Potato Chocolate Pudding:
1 large sweet potato (cooked and skin removed)
4 medjool dates, pitted
1-2 TBS almond butter (or any nut butter or coconut oil)
2-4 TBS cocoa powder
1/4-1/2 tsp cinnamon
~½ cup milk (almond, coconut, soy, etc)
Maple Syrup to taste (optional)
Simply place ingredients in the blender and blend away adding enough milk to get the desired consistency. Depending on the size of your sweet potato you might need to adjust these suggested measurements to your personal taste. This pudding is best when served chilled and pairs well with some fresh berries on top.
This has become my husband’s favorite dessert and he will actually choose this over donuts and ice cream every.single.time. I hope you’ll give it a try and let me know what you think.
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Apprentice Editor: Carrie Marzo / Editor: Catherine Monkman
Photo: Lisa Brewster / Flickr