Recipe provided by Leveda, an EverGreen Farm CSA member.
* 2 large sweet potatoes, peeled and chopped
* 1/2 tablespoon coconut oil
* 1 onion, finely chopped
* 4 garlic cloves, minced, or a bunch of garlic scapes
* Juice of lemon
* 4 cups packed spinach, chopped
* 1/4 cup raw cashews
* 3/4 teaspoon ginger
* 1/4 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1/8 teaspoon cumin
* 1/8 teaspoon cayenne
* Sprinkle peppercorns and salt to taste
*Directions:*
1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.
2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)
3. Drain the potatoes in a colander and return to the pot.
4. Using a hand-held blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.
5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic and/or garlic scapes in the oil for a few minutes, or until translucent.
6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.
7. In a coffee grinder or blender, grind the cashews into a smooth flour.
8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.
Makes 4 servings.
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