This super easy sweet potato recipe is loaded with antioxidants and so delicious that you'll be wondering why you were ever peeling potatoes in the first place!
DON'T SKIP THE SKIN! Removing the skin from sweet potatoes not only reduces the flavor, it decreases the nutrient content as well. Basically, the skin is the best part of the whole potato!
NATURAL SEA SALT contains sodium and potassium, both of which help to release retained water and reduce inflammation.
SWEET POTATO is an exceptional source of antioxidants, including vitamins C, E, and K, B vitamins and 5x the daily recommendation value of vitamin A, all of which play essential roles in supporting the body's vital functions.
3 cups sweet potatoes, diced in approximately 1" cubes
2 cups spring water
Combine the sweet potatoes, water and and duxbury saltworks classic sea salt in a small pot over high heat. Cover the pot and boil until sweet potatoes easily break when touched with a utensil. Remove from heat and let cool, uncovered, until water is close to room temperature.
Once the sweet potatoes have cooled, transfer the sweet potatoes and water they were cooked in to a blender basin and blend on high until a smooth, creamy consistency is achieved, adding more water as needed.
Season to taste with duxbury saltworks classic sea salt, blend again and enjoy when ready.
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