Cinnamon, Lime, Sweet Potato Pie Filling

Alright, hear me out. This recipe reminds me of key lime pie. Is it true that I have not had this pie in years, nay decades? Yes. Still, it’s sweet, sour, and hearty from the firm texture of the sweet potato. The fenugreek seeds also add a maple syrup aroma that reminds me of pancakes in the morning. Theoretically, any sweet potato can be used for this recipe, but I highly advise using the Japanese variety. Its flavor blends beautifully with the lime and aromatics. If you are looking for a sweet breakfast or a starchy side dish to have with a meal, give this one a try. This recipe serves one.

Ingredients

• 1 Tbsp. ghee
• 1 pinch fenugreek seeds
• 1 thumb ginger, minced
• ¼ tsp. cinnamon
• 1 pinch salt (to taste)
• 1 small-medium Japanese sweet potato, cubed
• ½ tsp. fenugreek leaves
• Juice from ½ lime
• Lime wedge (garnish)

Method

1. In a medium pot, add a small amount of water (about 1 cup)
2. As you are chopping the sweet potato, place cubes in water to prevent oxidation
3. Add ghee, fenugreek, ginger, cinnamon, salt, and more water to cover potatoes
4. Heat pot on stove over medium heat until boiling
5. Let mixture boil until potatoes are soft (10-15 minutes)
6. Remove pot from heat once potatoes are fork-tender
7. Add fenugreek leaves and lime juice to mixture
8. Use an immersion blender or place mixture into a blender to blend until smooth
9. Garnish with lime
10. Enjoy