Sweet Potato One Pot Wonder

Gluten free - dairy free - refined sugar free - nut free - egg free - vegetarian
   This is a quick-and-easy post for you today...something that I've thrown together a few times (no doubt a little differently each time) that I thought I'd write down for you.  The original inspiration came from something my little sis' threw together one night when we were visiting, but I've added and subtracted to make it my own. 
    In case you haven't picked up on it by now, Sweet Potato is my all-time favourite vege, and I'm always keen to try it out in new ways.  You can also find my Sweet Potato Soup and Sweet Potato Bake on the blog.  This recipe is boiled!  It has lots of lovely immune boosting properties, with coconut oil, garlic and ginger, and lots of yummy veges.  You can serve it as a complete meal, or with some cooked meat on the side (crumbed chicken or fish, sausages, steak, or pork chops would be my pick). 

Ingredients (for a main dish for 4 people)

• 2 medium sized sweet potatoes (I leave the skin on, but you can peel it if you wish)
• two handfuls of green beans OR snow peas
  
• 2 large fresh corn cobs
• one large brown onion
• 4 cloves garlic
• 2cm knob ginger
• 1 tablespoon oil or butter for frying (I use coconut oil)

Dressing:

• 2 tablespoons coconut oil (or organic butter if you eat dairy, or olive oil)- melted
  
• 1 tablespoon raw honey
• 1 teaspoon smokey paprika
• a pinch or two of chili powder- more if you like it hot.
• a few grinds each of salt and pepper

Method

• Cut the sweet potato into large, rough cubes.  Cut the beans/snow peas into 3 cm lengths.  Cut the corn kernels off the cobs.
• Dice the onion and finely chop or crush the ginger and garlic.

• In a large, heavy based pot (that will ultimately hold all the ingredients), fry the onions in 1 tablespoon coconut oil over medium heat, until starting to soften.  Add the garlic and ginger and fry for another couple of minutes, until they are just cooked but not very brown.  Remove all from pan and set aside.
• Place the sweet potato in the same pot and just cover with water.  Bring to the boil over high heat, then turn to low heat and simmer until the potato is just beginning to soften. 
• At this point either place the beans/snow peas and corn kernels in the water to boil and cook until desired tenderness is reached, or place a steaming insert on top of the pot and steam the veges with the lid on until desired tenderness is reached.  
• While veges are cooking, mix together the dressing, using  all remaining ingredients.  Shake until incorporated.
• Drain the water from the vegetables, add to the vegetables the onion/garlic/ginger and add the dressing.  Gently stir it all through.  Taste for seasoning and add more salt and pepper as required. Serve warm.