A Recipe to Relax and Calm Rajas

SERVES 2–4

These twice-baked sweet potatoes are divine and a feast for the eyes. They are easy to make and offer a calming mixture of digestive spices, along with the smooth, sweet taste of sweet potato and coconut milk. Serve them open-faced, sprinkled with cilantro and mustard seed.

2 medium sweet potatoes
2 Tbsp coconut oil, plus extra for rubbing on potato skins before baking
¼ cup full-fat coconut milk
Juice of ½ lime
½ tsp ground coriander
½ tsp ground turmeric
¼ tsp black mustard seeds
¼ tsp coarse sea salt
2 Tbsp fresh cilantro, roughly chopped

Preheat oven to 350 degrees. Prick the potatoes a few times with a fork. Rub coconut oil over the skins. Place on a rimmed baking sheet, and bake for 50–60 minutes, or until soft. Remove from the oven and allow to cool until you can handle them.

Cut each sweet potato in half lengthwise and scoop out the insides, leaving a ¼-inch shell on all sides. Place the skins back on the baking tray and set aside. Transfer the inside flesh to a food processer or mixing bowl. Add the coconut oil, coconut milk, lime juice, coriander, and turmeric. Pulse or stir just until smooth. Divide the sweet potato filling among the four skins.

Return the stuffed sweet potatoes to the oven and bake for 10 minutes, then turn the oven to broil and crisp the tops for 2–3 minutes. Remove from the oven and garnish with mustard seeds, sea salt, and cilantro.

This recipe is from Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes.

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Kate O’Donnell is an Ashtanga yoga teacher, a nationally certified Ayurvedic practitioner, and an Ayurvedic yoga specialist. See more about her here.