This is a nutrient packed vegan dish I first tried in the fall of 2012 at Mela Cafe. I was told it was yummy, which it absolutely was with the sweet potato balancing the slight bitterness of the rapini in a addition to a topping of homemade tomato sauce. The delicious combination of sweet potato and rapini is a super dose of beta carotene, vitamin C, folic acid, lutein and vitamin K. Here is my simple version:
3 sweet potatoes, peeled and cubed
1 tablespoon coconut oil
1 bunch rapini, chopped
Homemade tomato sauce
In a large pot, bring water to a boil and cook the sweet potato until soft. Drain potatoes and put back into the pot. Using an immersion blender, mash sweet potato to desired consistency. Stir in coconut oil, bring back to medium heat and stir in the chopped rapini. Cover and heat until rapini is bright green and cooked through.
Heat desired quantity of homemade tomato sauce in a saucepan. Serve the sweet potato and rapini mash topped with the tomato sauce.-Enjoy!