Beets add color, flavor, and a bit of a kick!

Sweet potatoes are everywhere!  They can be found in your breakfast, lunch, dinner, dessert, and even your smoothies. This is great news because sweet potatoes rock if you are looking for Vitamin A or Beta-Carotene. So add this to your repertoire of healthy stuff to bring to pot lucks, etc because many use those events as an excuse to haul out the unhealthy heart attack food. This sweet potato recipe is a side dish that might be perfect on Thanksgiving, especially if you’re trying to get away from that sickeningly sweet side dish of sweet potatoes with marshmallows (who likes that dish anyway?).  This recipe comes from Terry Walters of Clean Food.  For this version I added grated beets but that is totally optional.  Enjoy!

Ingredients

2 Tbsp extra virgin olive oil
2 Tbsp grated ginger
1 red onion, minced
2 large sweet potatoes, peeled and shredded
1 small beet (optional), peeled and shredded
3 Tbsp lime juice
1 tsp ground nutmeg
Sea salt and fresh ground black pepper

Method

In large sauté pan over medium heat, sauté ginger and onion in olive oil until soft ( about 5 minutes).  Add shredded sweet potatoes (beet if using) and lime juice, and increase heat to medium-high.  Stir continuously and sauté 5-7 minutes or until sweet potatoes start to soften.  Season with nutmeg, and salt and pepper to taste.  Cook a couple minutes longer. Voila!

Ingredients for sauteed sweet pototoes