With the whole family recovering from a nasty virus, I dipped into my bag of healing food recipes which offer nutritional support. Sweet potatoes was first on the list! I was looking for something creamy and warm to eat Friday night and sweet potato casserole hit the spot.These root vegetables are packed full of vitamin C and beta carotene. They have a healing affect on the spleen, pancreas and stomach and improve energy and circulation. All traits sorely needed in the household now. It's cold, rainy and damp outside. This casserole is warm, creamy and satisfying inside. Talk about balance!
The high beta carotene content of this vegetable protects us against cancer, colds, infections and other diseases. Hum, think I should have been eating them as a preventative measure?! The older it gets the more the beta carotene content increases. It is important to eat sweet potatoes with fats like eggs or a little butter because the fat stimulates the secretion of bile which helps convert beta carotene to Vitamin A. This little vegetable is also a good source of iron, potassium, magnesium, fiber, and vitamin B6.
Sweet potato casserole:
5-6 small sweet potatoes, peeled and chopped
1 egg
pat of butter
1/4 of milk - almond, cow or goat
Boil or steam the chopped sweet potatoes in a pot with about 2 inches of water until they fall apart with a fork. Drain and reserve liquid. Mash or mix with mixer. Add egg, butter and milk (or reserved liquid). Put mixture into casserole dish and bake at 400 degrees F for 30 min.
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