Sweet potatoes are like a canvas. They're a blank slate, waiting for your imagination to take over. They're waiting for color and for flavor, but they're also something more. A blank canvas in an art class is just a blank canvas--white, blank, not worth a second glance. 97 out of 100 times I eat a sweet potato, I eat it the exact dames way: sliced, steamed, not worth a second glance. Sweet that's what makes sweet potatoes better. They're great with butter. Paired with cinnamon they're comforting and sweet. Mash 'em, steam 'em, eat them plain: they're still totally delicious. And with pesto? Trust me. It may not be typical, but what modern artist is aiming for typical anyways?
These potatoes are simmered with coconut milk until their soft and creamy. After you stir in some basil and garlic, you're left with fat, carbohydrates, salt, and basil all on our spoon. You could try to stop at one bite. You might even succeed. But everything in your bowl is just what your body wants. So you'll probably give in.
Serves: 2 | Total Time:
- 2 sweet potatoes, peeled and cubed
- 1/2 cup water
- 3/4 cup canned coconut milk
- 1 cup basil
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- Salt to taste
- Pepper to taste (optional)
- Pour the water into a small pot. Submerge the cubed sweet potatoes in the water. Bring to a boil and cover for 5-8 minutes.
- While the potatoes cook, pulse all of the remaining ingredients together in a blender or food processor.
- Pour the coconut milk into the pot of potatoes. Reduce heat to a simmer. Cook for 8-10 more minutes, stirring occasionally.
- Remove from heat and serve warm.