I always love the ease of throwing sweet potatoes in the oven, skin and all, but I wanted to change it up a bit and create a side dish that boosted the health benefits of sweet potatoes. Sweet potatoes alone are great for your immune system packed with vitamin B6, D and C. We have been trying to consciously incorporate foods that fight inflammation since my husband has an autoimmune disorder. Turmeric is a potent anti-inflammatory and a powerful antioxidant. Best of all it is easy to incorporate into your diet. I’ve omitted oil from this recipe because honestly it doesn’t need it and we’ve been reducing the amount of oil we use to cook with, but you are more than welcome to saute your onions in oil if you like!
Recipe for Turmeric Sweet Potatoes
1/2 yellow onion diced
1/4 cup dried currents
2 cups sliced sweet potatoes (peeled)
3/4-1 tsp turmeric powder (or freshly micro-grated turmeric root)
No salt vegetable stock
Organic apple juice
Salt to taste!
In a sauce pan, I saute the onions with a little vegetable stock to keep them from sticking. Just enough to get a bit of caramel color. Add your turmeric powder or fresh turmeric and mix with the onions for just a moment. Then toss in your sweet potatoes and currents and cover with a half and half mixture of vegetable stock and organic apple juice. Cover with a lid and cook on a low setting (simmer) until the sweet potatoes are soft. Add more liquid as needed until your potatoes are cooked. (15-20 min)