Veggie-intense casserole with vegan cheese — vegan cheese basically cashews and nutritional yeast. Baked Stokes purple sweet potato (keep the skin on for its nutrition) with cinnamon that sticks because of a coating of Tahini (tastes like cake, not potato, and can sweeten even more by adding a little Stevia). Veggie stew with a garlic/curry blend for predominant taste. Overnight oatmeal with vanilla flavoring (vanilla extract and vanilla powder) and blueberries and walnuts — almost like eating blueberry flavored vanilla ice cream.
You want to bake the Stokes sweet potato just long enough so that the skin on the outside is dry and crisp, but the inside is moist. 400 degrees for 55 minutes with large, buy-sized pieces.
The healthy fat in Tahini is perfect for potatoes because potatoes are naturally extremely low in fat.
After you bake the potato, put it in the refrigerator because this will cause the starch in the potato to turn into resistant starch. This resistant starch will feed your microbiome but reduce the calories you actually ingest.
When you want to eat a serving of the baked sweet potato, take it out of the frig and warm it up first at room temperature to eat it later. The resistant starch will remain resistant starch.
The two purple sweet potatoes that you MUST absolutely try are the Stokes purple sweet potato or the Okinawan purple sweet potato. Whole Foods has the former; you can order the latter from a Hawaiian company.
Purple sweet potatoes have amazing nutritional value, in part due to that color.
None of the other sweet potatoes compare favorably to the purple sweet potato, but always buy organic, as potato is always one of the Dirty Dozen.
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