This dish is wonderful and Kauai’s incredibly rich purple sweet potatoes make it even better. Here I used a mixture of purple and regular yellow sweet potatoes. Rose petals of all colors are from Myra’s rose bushes. This dish is augmenting, sweet, and nourishing. Cinnamon is warming and sweet, coriander and rose petals are cooling. Make with coconut oil (more cooling, extractive) or ghee (balancing).
10 c sweet potatoes, skins removed and chopped
4 T ghee
2 t mineral salt
2 T sweet cinnamon powder
1 1/2 T coriander powder
1/2 c dried rose petals
Water (or tea) as needed
Heat ghee, add salt, cinnamon and coriander until aroma comes up. Add potatoes and stir to coat. Add water to fill 1/3 level of the potatoes (or you can add more and cook longer for extra creamy, kinda mashed potatoes). I also like using tea for this step…chai, vanilla rooibos , and honeybush are all great. I cooked these potatoes for about 30 mins, stirring occasionally at first, then let them simmer once they were soft.
Enjoy with appreciation for these sweet, sweet morsels of nutrition from the earth! Thank you farmers!