Steamed Sweet Potatoes with Arugula Pesto

   Sweet Potatoes are a great source of fiber, Vitamin B6, Beta-Carotene, Potassium, and numerous other nutrients. They are best prepared through steaming so that they retain their beneficial nutrient components. Combining them with healthy fats also increases the body's ability to fully absorb the beta-carotene present in sweet potatoes. So this recipe combines the healthy approach of steaming, while tossing them with an arugula pesto which contains extra virgin olive oil. Since we will be tossing the pesto with the warmed sweet potatoes, there is no need to heat up the pesto so the EVOO stays at a stable temperature. All around a win-win.

Note: The pesto recipe below will make more than required for this dish. Either prepare double the amount of sweet potatoes or use the pesto in another dish. Try using it topped on toasted bread with tomatoes, spiralized zucchini, or using it as a dressing in a kale salad.


Recipe:

4 small organic sweet potatoes, cubed

Pesto: 

4 cups fresh arugula, blanched ( equals about one cup cooked)

1 garlic clove, smashed

1 tbsp nutritional yeast

3 tbsp EVOO

3/4 cup raw unsalted pine nuts

1/2 tsp coarse sea salt

Directions: 

1.) Begin by washing and curbing sweet potatoes. Steam sweet potatoes for 12 minutes or until soft. Remove from heat. 

2.) In a small sauce pot, being several cups of salted water to a boil. Blanch arugula for one minute until it turns bright green and wilts. Remove from water, drain, and run under cold water to stop it from cooking. 

3.) In a food processor, combine garlic, nutritional yeast, salt, pine nuts, and arugula. 

4.) Toss sweet potatoes with arugula pesto and enjoy!

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