These are so incredibly simple to make and the perfect little afternoon stack or dinner side! Also a great food combination for Luteal Phase support.
- 1 large Sweet Potato
- 2 tbsp Slivered Almonds or Walnuts, lightly toasted with a pinch of salt to bring out their oils while toasting
- Ground Ginger
- Date Nectar or Honey
- A pinch of sea salt
Bake your sweet spud and chill overnight. Once the potato has cooled and with the peel still on, slice two 1" thick discs from the rest of the potato and save the rest in the fridge for later. Remove the peel from the two discs you cut and throw them away. You can eat the peels if you want, but I think the dish looks prettier in this case without them. Then, stack the discs on your plate and top with a sprinkle of cinnamon and another of ginger - as much as you like. Then, add a pinch of sea salt and your almonds. (To truly support your Luteal Phase, use walnuts instead.) Drizzle with Date Nectar (my favorite!) or honey and enjoy!
Note: You could warm your potato discs after you cut them if you wanted, but we don't use a microwave anymore and I prefer this dish chilled or at room temp. It's like an elegantly deconstructed potato salad!
Feel free to experiment with other herbs and spices! Let me know what you decide to try!