Purple Sweet Potato

Purple sweet potato is also known as the Okinawa potato. This vibrant veg is said to be one of the reasons Okinawa has such a high percentage of centenarians. In this recipe I boil the potatoes rather than steam or roast as Dr Greger says that boiling sweet potato retains the most nutrition.

Ingredients

  • 1 large purple sweet potato, peeled and chopped
  • 1/2 cup dairy free sugar free yoghurt
  • A few mint leaves, finely shredded
  • A squeeze of lemon juice
  • Salt
  • 1 Tblsp pine nuts, toasted
  • A handful of sprouts
  • 1 Tblsp shelled hemp seeds
  • Extra virgin olive oil or flax seed oil

Method

  1. Put the potato in a pan with water to just cover it. Boil until just cooked.
  2. Drain well and allow to cool, scatter a little salt on the potatoes.
  3. Mix the yoghurt, mint, lemon juice and a little salt.
  4. Put the potato on your plate, dress with the yoghurt, pinenuts, sprouts and hemp seeds.
  5. Drizzle a little oil over the potatoes.