I love sweet potato season. I can’t get enough of sweet potatoes. I find a way to eat them several times a week, and it is wonderful. I also love that they are a Thanksgiving staple, because they are so healthy and don’t need a whole lot of anything to make them delicious.
This is an amazing side dish to add to a Thanksgiving menu. For me, it is also the perfect lunch. It is easy to make, chock full of healthy stuff, and leaves me feeling full but energized after eating it. I also feel like after eating this I don’t crave sweet stuff like I sometimes do. So if you make it for Thanksgiving and have leftovers, lunch is done!!
Health highlight of sweet potatoes: Sweet potatoes are one of best sources of beta-carotene, which your body coverts to vitamin A. They are very anti-inflammatory, high in fiber and full of antioxidants. Despite their sweet flavor, sweet potatoes have less impact on your blood sugar than other potatoes. They are good for your skin, eyes, digestion, and bones. Sweet potatoes are also a really good source of vitamin C and potassium.
- 2 tablespoon EV Olive Oil
- 3 cloves Garlic sliced
- 3 large Sweet Potatoes (roughly 2 lbs) diced
- ½ cup Water
- 3 cups Fresh Spinach (tightly packed)
- ¼ cup Sunflower Seeds
- Salt and Pepper (to taste)
- In a large pan add the oil and garlic, cook until it begins to brown and get fragrant
- Add the sweet potatoes and water, kick the heat up to high
- Add a lid and cook until the potatoes are tender
- Remove the lid, and if some water remains cook on high with the lid off until it evaporates
- Add the spinach and stir until wilted
- Top with sunflower seeds and serve!!