Stuffed sweet potatoes

Baked sweet potatoes plus healing herbs make a deeply satisfying dinner or lunch the next day.

Flickr user jamonation (CC BY 2.0)

White beans, also known as white navy beans, offer numerous health benefits. They are filled with anti-oxidants and are a good source of fiber and protein, and they rank low on the glycemic index. White beans are one of the most concentrated food sources of molybdenum and other trace minerals and are extremely important for good health. Molybdenum is a relatively unknown trace mineral with detoxifying properties. It also aids in the metabolism of fats and carbohydrates. White beans also provide magnesium. One of my daughter Madeleine’s least favorite foods are sweet potatoes. When she was asked to take a taste in the spirit of supporting my cookbook—she loved this dish and she keeps asking for it!
 
Prep
4 sweet potatoes
4 tablespoons coconut oil
1 cup walnuts
2 shallot, diced
2 garlic cloves
1 can or 2 cups cooked white beans
2 bags raw baby spinach
½ lemon
1 teaspoon cinnamon
½ teaspoon nutmeg
 
Preheat oven to 400°F.
 
Coat sweet potatoes with 1 tablespoons coconut oil. Prick with a fork, and bake, uncovered, 45 minutes to 1 hour.
 
Finely chop walnuts and toast them in a dry skillet over medium heat, stirring frequently, set aside. Peel and dice shallot. Peel and mince garlic. Rinse and drain beans. Chop spinach. Juice lemon. In a small dish, combine 3 tablespoons coconut oil, cinnamon and nutmeg, set aside.
 
Cook
2 tablespoons coconut oil
2 sprigs fresh rosemary
¼ cup chicken stock
Himalayan salt
freshly ground black pepper
3 tablespoon coconut oil
 
Start the beans about 15 to 20 minutes before the sweet potatoes are done. In a large pot or skillet, heat 2 tablespoons coconut oil over medium heat. Add the shallots and cook until translucent, about 5 minutes. Add the garlic and rosemary and cook, stirring, for about a minute. Add the beans and stock, cook for 5 minutes, stirring occasionally. Add the spinach, cover the pan, and cook, stirring occasionally, for about 2 minutes or until the spinach is soft. Remove the rosemary sprigs, stir in the lemon juice, and season to taste with salt and pepper.
 
Serve
1 cup shredded coconut
1 cup parmesan or goat cheese (optional)
 
To serve, slice each sweet potato lengthwise and open. Spoon cinnamon mixture on each potato, and then spoon on the beans. Sprinkle shredded coconut, toasted walnuts and cheese, if desired, on top.
 
Preparation: 20 minutes prep; plus 1 hour baking
Serves: 4