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Simmered Sweet Potatoes with Toasted Sesame Seeds and Avocado

Author: Molly Patrick of Clean Food Dirty Girl


  • Sweet potatoes make one per person and make a couple extra so you have an easy lunch for the next day
  • Sesame seeds toasted
  • Avocado diced
  • A few shakes of Coconut Aminos
  • Microgreens or sprouts


  • Wash each sweet potato and cut into quarters. If the potatoes are really big, cut each quarter in half. Place in a pot and add enough water to cover them (leave the skins on. The skins are the most nutritious part).
  • Place a lid on the pan at an angle and simmer for about 40 minutes, until you can easily pierce the potatoes all the way through with a fork.
  • Take about 1/2 cup of raw sesame seeds and toast them in a dry hot skillet on low heat for a couple of minutes, turning frequently until they are slightly browned. The idea is to make enough so that you won't have to do this again the next time you make this dish.
  • When the sweet potatoes are done cooking, drain the water and place several chunks on each plate.
  • Take a fork and mash each section of potato, just until it's spread out.
  • Top with avocado, toasted sesame seeds, coconut aminos and microgreens or sprouts.