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If you love sweet potatoes, I have good news for you, along with an 
easy and oh-so-delicious Southern-style recipe!
In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.
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I usually have a plan for dinner. After all, I’m a Virgo with four planets in Virgo. We tend to details. But I didn’t have a plan last night, and when I got home at 6 p.m., ready to hunker down for a Carolina ice storm, what I really wanted to do was work out before cooking. So I quickly wrapped up some sweet potatoes and put them in the oven to bake, postponing my thoughts about the rest of the menu. Thirty minutes later I was finally ready to cook, but my menu was still an empty page.
As resourceful (or sometimes desperate) cooks often do, I opened the refrigerator door looking for inspiration. The red cabbage that had been ignored for a few days was calling my name. My first thought was to make a quick stir-fry, using cabbage as the focus since I
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There are few things more Southern than sweet potatoes and pecans — pronounced pee-cans, where I come from (and that’s with an emphasis on the first syllable). I dreamed up this recipe about 25 years ago, and the dish immediately became my holiday tradition, replacing my mother’s tried-and-true sweet potatoes with pineapple and marshmallows. As I began cleaning up my diet, I made only minor changes to improve how this healthy comfort food affects how I feel. I switched from using butter to ghee, still delicious but without the dairy reaction. And I replaced brown sugar with coconut sugar.
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