Cinnamon-Chili Sweet Potatoes
A wonderful source of Vitamins A, C, potassium and calcium, this recipe, with a couple omissions, is equally good for mom and baby. Sweet potatoes are high in fiber, making them great for digestive health, and the cinnamon and coconut oil are superstars, too. Cinnamon helps stabilize blood sugar, and coconut oil is rich in lauric acid, a compound only found elsewhere in mother’s milk that helps the development of a healthy immune system.
½ cup extra virgin coconut oil
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cinnamon
½ teaspoon sea salt
1/8 teaspoon cayenne pepper
2 lbs sweet potatoes
Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Set aside.
Place the sweet potatoes on the sheet pan and prick with a fork to allow steam to escape. Transfer to the oven and bake until tender, about 1 hour and 10 minutes. Cool enough to handle before removing the skins from the sweet potatoes.
While the sweet potatoes are baking, use a hand mixer to combine the coconut oil with the chili powder, cinnamon, sea salt, and cayenne pepper.
In a separate bowl, beat the sweet potatoes until pureed, exercising caution to not to overmix. Fold the cinnamon-chili mixture into the puree. The heat from the sweet potatoes will melt and incorporate the spiced coconut oil. If making for a baby, omit the spices. Serve hot or chilled and enjoy!
Adapted from Farm Fresh to You, 2009