Ingredients
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1 lb Sweet Potato
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½ cup extra virgin Olive Oil
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1 8 oz Yellow Onion
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2 large Celery
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3 large cloves Garlic
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1 pound cooked Pinto Beans
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½ cup freshly squeezed Lime Juice
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10 large Basil
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1 teaspoon Sea Salt
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1 teaspoon ground Cumin
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1 teaspoon ground Chili Powder
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freshly ground Black Pepper
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8 slices essene or Ezekiel sprouted Bread
Directions
Steps
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1
Done
|
Place sweet potato slices in a steamer set into a large pot containing 1” of water. |
|
2
Done
|
Cook, covered, over moderate to high heat until the potatoes are tender when a fork is inserted into their centers, about 15 to 20 minutes. |
|
3
Done
|
Remove the steamer and run the potatoes under cool water until they can be handled comfortably. |
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4
Done
|
Using a small paring knife, remove and discard the peels. |
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5
Done
|
In a medium saucepan, combine the oil, onion, celery, and garlic. |
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6
Done
|
Sauté over moderate heat for 5 - 7 minutes, or until the onions are translucent. |
|
7
Done
|
In a food processor, using a metal blade, combine sautéed vegetables, sweet potatoes, beans, lime juice, basil leaves, salt, cumin, chili powder & black pepper. |
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8
Done
|
Process together until smooth and creamy, for about 2 minutes. Set aside. |
|
9
Done
|
Lightly toast the bread on both sides. Spread the bread slices with the sweet mash and serve warm. |
