• 2 large sweet potatoes, peeled and chopped
• 1/2 tablespoon Swanson Organic Coconut Oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• Juice of lemon
• 4 cups packed spinach, chopped
• 1/4 cup Swanson Organic Whole Cashews
• 3/4 teaspoon Swanson Organic Ginger
• 1/4 teaspoon paprika
• 1/8 teaspoon Swanson Organic Garlic Powder
• 1/8 teaspoon Swanson Organic Cumin
• 1/8 teaspoon Swanson Organic Cayenne
• Sprinkle Swanson Organic Peppercorns and Swanson Himalayan Crystal Salt to taste

Directions:
1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.

2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)

3. Drain the potatoes in a colander and return to the pot.

4. Using a handheld blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.

5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic in the oil for a few minutes, or until translucent.

6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.

7. In a coffee grinder, grind the cashews into a smooth flour.

8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Copyright 2009 by Aurelie Pare

Makes 4 servings.

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