The sweet potato’s orange color is a sign of its rich stores of beta carotene, which the body turns into vitamin A. But this tuber is no one-trick pony: Sweets also supply fiber, vitamins and minerals.
3 tbsp coconut oil
1 onion, diced
1 tbsp ground ginger
1 tbsp curry powder
1 can (14 oz) coconut milk
1 large sweet potato, cut into bite-sized pieces
1 cup chopped pineapple
1 tbsp tamari sauce
1 tsp salt
Reprinted with permission from Coconut Lover’s Cookbook by Bruce Fife, ND (Piccadilly Books)
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.