This recipe developed, as they often do, by my strong hankering for a certain taste and texture. This blend of spices, sweet and savory tastes, combined with the creaminess of the coconut and sweet potato makes a bite just melt on the tongue.

Cooling for Pitta and nourishing for Vata, it was the perfect meal to replenish my energy stores and jump start my return to the living.

Saffron is a tri-doshic spice, especially healing for Pitta. Saffron regulates the function of the liver, purifies the blood, and regulates metabolism. Adding even a tiny bit of saffron to a meal can help relieve menstrual pain and it promotes fertility (not to mention it’s a natural aphrodisiac). Enjoy!

1 sweet potato 1/2 inch cubed
1/2 sweet white onion chopped
1 Tbs. coconut oil
1/4 cup of coconut milk (fresh if available)
1 tsp. cinnamon
Zest of 1/2 an orange
1/2 tsp. nutmeg
Pinch of saffron
1 tsp. ginger powder
Pinch of sea salt

1. Heat coconut oil in medium sauce pan. Add ginger powder, cinnamon, nutmeg, and onions.
2. Saute for 2-3 minutes until onions are translucent.
3. Add sweet potato, saffron, orange zest, and coconut milk. Cover the pot with a lid and simmer on low for 10-12 minutes stirring occasionally to avoid sticking to the bottom of the pan.
4. Once the sweet potato is cooked through remove from heat and roughly mash potato (not going for purée with this one).
5. Salt to taste. Serve with tossed salad greens.

* Good for Pitta and Vata. Not recommended for Kapha due to the heaviness of the sweet potato and coconut