Sweet Potatoes with a KICK

In transition from a girl to a woman to a wife and a mother, there are items over the past couple of years I’m especially grateful for. One is I do not have to cook Thanksgiving dinner. For every Thanksgiving dinner I do not prepare in my home, gratitude is intense. I am so fortunate to have my close family nearby. There my parents are, still nourishing their kids and the grandkids and their own parents on Thanksgiving Day. And when my time comes to prepare Thanksgiving, I hope to be able to do with half as much love as has been shown to me. Watching both my Grandparents and my parents cook has been the ultimate symbol of compassionate cooking, of putting others first. Being in the kitchen and cooking, or preparing food is an energetic exchange not to be rushed or begun with a flimsy foundation. Rather, a place where breath, patience and compassion combine with all the senses – taste, touch, sight, smell and hearing.

Offering nourishment to others is offering life to others and few other deeds could be more respected. Fresh foods of the recent harvest are easily transformed into a feast of a dish. Incorporating Ayurveda into Thanksgiving simply ensures you are eating fresh foods, adding lots of spices for flavor and creating moist, warm and soft foods of the fall harvests.

 

Sweet potatoes with A Kick! Great for winter, Serves 5-6

4 large sweet potatoes, washed well and cut into 2″ cubes. You can remove the skin if you’d like, I leave it on for extra nutrients (if potato is organic!)

EVOO
4-5 T ghee
Spices! Black pepper, white pepper, cayenne pepper! Cinnamon, Ginger and cardamom. Dash of salt.
¼ cup slivered almonds, soaked overnight and drained

Place ghee into the saucepan on med/low heat. Add 1/2 t of each pepper, 1/4 t ginger, cinnamon, and cardamom. Add the almonds. Allow to cook for 3-5 minutes in the saucepan. Turn down the heat so not to burn the spices.

Preheat oven to 375f. Place sweet potatoes into covered baking dish and drizzle with EVOO until lightly coated. Lightly salt and bake for 30 minutes or until easily penetrated with a fork .