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Do you remember the first time you tried sweet potato? Because I remember. I was highly skeptical that a potato could actually be good for you, seeing as I spent my entire life being told otherwise. And I doubted it would taste good – um, hello… it’s orange and purple, potato shouldn’t be that color! Being the one who never backs down from challenge, I screwed my face up and took a bite, expecting the worst.
Well, wasn’t I pleasantly surprised! Since that day, I haven’t looked back. Whether you are fairly new to sweet potato frenzy, or you are a dedicated veteran, you can always add another sweet potato recipe to your cook book (you can never have too many).
Instead of hiding the sweet potato into the dish, we are going to make it the star ingredient and simply compliment it with some freshly made sauce and some garnishing. Not only is it going to taste incredible, it looks amazing as well! So let’s take a closer look at what we will get from this dish.
To make this recipe, you will need 10 ingredients and 40 minutes. You will also need a baking tray, a food processor or immersion blender, and access to an oven. Overall, this recipe is very simple to make and requires little clean up afterwards. Now that, in my mind, is a winning dish!
The main ingredient is, of course, sweet potato. You can use either purple or orange sweet potatoes, the choice is yours. If you are using purple ones (as pictured here in this recipe), you can expect to be offered a higher amount of antioxidants. However, all sweet potatoes contain vitamin A, vitamin C, copper, and vitamin B6.
We will then add on top of this some avocado, basil, spinach, cherry tomatoes, and sliced almonds. From these ingredients, we are provided with a good source of ‘healthy fats,’ vitamin C, protein, vitamin K, folate, magnesium, and dietary fiber (just to name a few).
The sweet potato with fresh spinach and avocado basil sauce is the perfect meal for lunch or dinner because it’s:
This dish is best serve fresh out of the oven, or soon after. However, if you do need to store any leftovers, I suggest that you place your meal into an airtight container and in the fridge for up to 24 hours. Remember to separate the sweet potato and fresh sauce, storing these in separate containers to avoid making the potato soggy (nasty).
And that about sums it up for this recipe. I hope you enjoy it as much as I did. See you next time!
For the sweet potato
For the sauce
For the topping
|Amount Per Serving|
|Calories 316||From Fat 93|
|% Daily Value*|
|Total Fat 10g||15.98%|
|Saturated Fat 1g||6.43%|
|Trans Fat 0g|
|Total Carbohydrate 48g||15.93%|
|Dietry Fiber 11g||45.58%|
|Vitamin A 33761.49IU||675.23%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.71mg||35.37%|
|Vitamin C 40.24mg||67.06%|
|Vitamin D 0IU||0%|
|Vitamin E 4.82mg||16.07%|
|Vitamin K1 (phylloquinone) 374.83µg||468.53%|
|Pantothenic acid 2.14mg||21.39%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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