I love sweet potatoes, especially these Greek Stuffed Sweet Potatoes. Those are the potatoes that range in color from pale yellow to orange to purple. I have even grown purple ones in my garden called Okinawans.
I sent away for "slips," a little bit of potato that has sprouted leaves, as starters and they've been growing in the garden ever since. Unfortunately, they don't sell these slips anymore.
The Okinawans, in Japan, eat a lot of these and they are some of the longest-lived people in the world (part of the Blue Zones).
You may be confused (I was) between sweet potatoes and yams, but apparently true yams are starchier and drier and harder to find. They are not typically carried in the grocery store.
Have you tried these sweet potato recipes yet?:
- Sweet Potato Veggie Lasagna
- Black Bean Soup with Sweet Potatoes
- Black Bean Sweet Potato Quesadilla
- Chunky Sweet Potato Casserole
The orange variety is high in Vitamin B-6, vitamin C and D. They are also high in carotenoids and have less of an effect on your blood sugar than regular potatoes. You often see the yellower ones, too.
Greek Sweet Potato
For this greek sweet potato recipe you will use 4 sweet potatoes and 1 can of unsalted, drained and rinsed chickpeas.
The salsa is mixed with tomatoes, onion, cucumber, olives, lime juice and mint
The tahini dressing combines together tahini, garlic, lemon juice and water.
After cutting your sweet potatoes in half, lenth-wise, for this vegan greek potatoes recipe, bake cut side down. Once baked, slightly mash them with a fork and top with the chickpeas, prepared greek salsa and tahini dressing.
Enjoy sweet potatoes whenever you have a chance.
I'd love to hear your feedback in the comments below for this Greek Stuffed Sweet Potatoes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking