2 sweet potatoes- peeled and cubed
1/2 t coconut oil
1 medium onion-chopped fine
4 cloves garlic-minced
juice of 1 lemon
4 c fresh spinach- chopped
1/4 c whole cashews
3/4 t ginger
1/4 t paprika
1/8 t garlic powder
1/8 t cumin
1/8 t cayenne pepper
salt and pepper to taste
In a medium sized pot, cover the potatoes with water and bring to a boil.
Reduce and simmer, partially covered til tender when pierced with a fork.
Drain and return to pot, using a hand mixer to whip until smooth.
Set aside.
In large skillet, heat oil over medium heat and saute onion and garlic for a few minutes.
Add spinach and lemon juice and cook til spinach wilts.
Set aside.
Grind cashews into a powder, then add the spinach mixture and seasonings into the sweet potato mixture.
Season with salt and pepper.
1/2 t coconut oil
1 medium onion-chopped fine
4 cloves garlic-minced
juice of 1 lemon
4 c fresh spinach- chopped
1/4 c whole cashews
3/4 t ginger
1/4 t paprika
1/8 t garlic powder
1/8 t cumin
1/8 t cayenne pepper
salt and pepper to taste
In a medium sized pot, cover the potatoes with water and bring to a boil.
Reduce and simmer, partially covered til tender when pierced with a fork.
Drain and return to pot, using a hand mixer to whip until smooth.
Set aside.
In large skillet, heat oil over medium heat and saute onion and garlic for a few minutes.
Add spinach and lemon juice and cook til spinach wilts.
Set aside.
Grind cashews into a powder, then add the spinach mixture and seasonings into the sweet potato mixture.
Season with salt and pepper.
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