Spicy Sweet Potatoes

This is a fun dish for the holiday table. It highlights the beautiful, incredibly nutritious root vegetable. Its naturally sweet profile pairs well with our muun chi Sweet Immunity - spicy root tapanade.

Prepare 4 to 6 sweet potatoes:

Arrange the potatoes on parchment paper, prick with a fork and coat them with olive oil and a little salt. Add 1/4 c water to the pan and cover tightly with aluminum foil. Roast/steam for about 45 min at 400 degrees til potatoes are tender.

Remove foil and cool before cutting lengthwise.

Topping:

1 c Almonds, chopped - toast at 275 degrees for 40 minutes

Melt and combine:

2 T muun chi vegan butter

2 T muun chi Spicy Sweet Immunity

2 T muun chi Sweet Peel Immunity

Add the chopped, toasted almonds and swirl together for about 30 sec and remove.

In a cast iron pan, warm 2 T olive oil. Place cut potatoes face down. Press gently to carmelize - 10-12 minutes.

Transfer potatoes to a serving platter, cut side up. Top with nut topping and garnish with fresh chopped cilantro or dill.

This dish is packed with nutrients that support skin, eyes, and immunity. Enjoy alongside a hearty stew or nut loaf as you sit by a warm fire.