This versatile side dish is packed with flavor and yet is so simple to prepare. Packed with vitamin A, this wholesome combination of sweet potato, ginger, and spicy jalapeño is delicious and satisfying. For a tutorial on how to make this recipe, watch this video with Sonima chef Joy Houston.
By Joy Houston
Ingredients
- 4 cups steamed sweet potato, peeled and diced
- 3 tablespoons coconut oil
- 3 tablespoons fresh ginger, minced
- 1 large sweet onion, finely chopped
- 1 small jalapeño, seeded and minced
- salt and pepper to taste
- 1 bunch fresh cilantro
Directions
Drizzle coconut oil in pan over medium-high heat.
Add onions to pan, distributing evenly, and then add ginger. Once the mixture is translucent, add in the jalapeño, or garlic as an alternative.
Add sweet potato to the pan and distribute evenly.
Before flipping the sweet potatoes, chop up some fresh cilantro and add to the pan. Then flip the sweet potatoes. Cook until the sweet potatoes are soft.
Nutritional Information
- Calories
- 280 kcal
- Total Fat
- 11 g
- Saturated Fat
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 16 mg
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugars
- 2 g
- Protein
- 4 g
YIELD:
4 servings
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