For this yummy recipe, I roasted 3 or 4 sweet potatoes (@400 degrees for an hour), scooped them out of their skins, tossed in about 1 tsp. salt, and 2 Tabl. Ghee and 1/3 cup coconut milk (from a can). Delicious, and easy veggie for dinner!!
We are just getting back from an amazing weekend in Memphis – I had the best barbecue brisket of my life!!! – so I forsee quick veggie recipes on the menu this week!! Got any suggestions for my veggies this week? I have lots of onions, some pepers (red and green) and a large spaghetti squash 🙂
~ Moira, the Savvy Food Mama