This recipe is to live for! It is rich, succulent and full of nutrients. The flavors of these nutty oils and seeds combined with the sweetness of the potato delivers a rich and succulent meal. It can be made as a single serving or a large dish to serve many.
I love it for dinner, and it is a great dish for a large party or potluck.
Ingredients:
Yam, Sweet Potatoes or Winter Squash
Hulled Sesame Seeds (ground to a course powder)
Barlean's Coconut Oil (a combination of coconut oil & flax is also delicious)
Celtic Sea Salt
Bake or boil potatoes. Cool slightly and peel off the skins. Cut up into small pieces and mix together in a bowl. It is nice to mix them to a fairly smooth, but lumpy consistency.
Pour melted coconut oil over the top and knead into the mixture. Sprinkle ground sesame powder lavishly over the top. Then salt to taste. Bake in 350 degree oven for about 15 minutes (until warmed throughout).
Measurements: A serving for one large potato calls for about 2 tbsp of sesame seeds and 1 tbsp of coconut oil. Use this ratio when making large quantities, and adjust coconut oil to preference.