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Kahlua sweet potatoes add a new twist to winter vegetables

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Tired of winter vegetables but not willing to eat the tasteless, imported produce at the grocery stores? How about a novel recipe for our local winter vegetables? You can get some locally grown sweet potatoes at the 2nd Street Market and prepare them in this unusual recipe - it may help you hang on another month or so until our local produce comes rolling in.

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Sweet potatoes are loaded with vitamins, minerals, anti-oxidants, blood sugar-regulating nutrients and anti-inflammatory properties. Sweet potatoes are rich in complex carbohydrates, fiber, beta carotene, and vitamins C and B6. The sweet potato was ranked highest in nutritional value by the Center for Science in the Public Interest when taking into consideration their fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium. Sweet potatoes have been shown to stabilize blood sugar levels and lower insulin resistance in preliminary research studies.

This recipe sounds a bit dubious, but you will likely be pleasantly surprised: the Kahlua adds a subtle difference in flavor but is not at all overwhelming.

Kahlua sweet potatoes

  • 2 sweet potatoes peeled and cut into 1-inch cubes
  • 3 Tbsp butter
  • 1/2 cup milk or coconut milk
  • 3 Tbsp Kahlua liquer
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Microwave the sweet potatoes in a covered microwavable dish for 5-6 minutes on high or until fork-tender. Add the butter and mash the sweet potatoes.

Add milk gradually and mix until you get the consistency you want; then add the Kahlua and spices and mix to blend. Add a little more butter when serving, if desired.



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