Purple sweet potato with mint yoghurt, pine nuts and sprouts

Purple sweet potato is also known as the Okinawa potato. This vibrant veg is said to be one of the reasons Okinawa has such a high percentage of centenarians. In this recipe I boil the potatoes rather than steam or roast as Dr Greger says that boiling sweet potato retains the most nutrition. 

1 large purple sweet potato, peeled and chopped

1/2c dairy free sugar free yoghurt

A few mint leaves, finely shredded

A squeeze of lemon juice


1T pine nuts, toasted

A handful of sprouts

1T shelled hemp seeds

Extra virgin olive oil or flax seed oil

Put the potato in a pan with water to just cover it. Boil until just cooked. Drain well and allow to cool, scatter a little salt on the potatoes. Mix the yoghurt, mint, lemon juice and a little salt. Put the potato on your plate, dress with the yoghurt, pinenuts, sprouts and hemp seeds. Drizzle a little oil over the potatoes.