s w e e t . p o t a t o . m a s h + f a r m . f r e s h . v e g g i e s

being a ‘locavore’ has it’s perks. we get 90% of our vegetables from the farmers’ market down the street and more from our monthly CSA box – it’s not only better for the environment (no need to fly my produce in from mexico or chile) but also supports local farmers and tastes better (have you tried peaches in february in california? they’re not good!). the sweet potatoes in this recipe came from trader joe’s; everything else came from the market and our CSA.

 

// I N G R E D I E N T S // s e r v e s 2 //

2 large or 4 small sweet potatoes
1-2 tbs olive oil
handful of button mushrooms, brown or white
handful of broccoli
2 carrots, slivered
3 leaves of chard, torn into bite-sized pieces
1/2 cup cooked black beans
salt, to taste

// P R O C E S S //

preheat oven to 400 farenheit. scrub sweet potatoes, dry, and poke holes in the skins with a fork. wrap individually in aluminum foil.
bake sweet potatoes until very soft, about 45 minutes.
heat oil in a cast iron skillet or other stovetop pan. sautee vegetables until vibrant and desired softness is desired.
add beans to the pan briefly, until warm.
when sweet potatoes have finished baking, remove from oven and unwrap. split potatoes down the middle with a fork, and scrape out the flesh onto a plate. top with sauteed vegetables and salt, to taste.

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// l e a v e . a . r e p l y //

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