2 large sweet potatoes, washed and split in half lengthwise
2 teaspoons coconut oil, melted & divided
3 tablespoons toasted pepitas, chopped
1 teaspoons ground coriander
¼ cup coconut milk
½ lime, zest and juice
chopped cilantro for garnish (optional)
The pepitas make this recipe gluten free, plus they add protein, but if you prefer, you can mix breadcrumbs with the coriander for the topping instead.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.