Did you know that 1 in 6 children in this country struggles with hunger? Not only that, more than 13 million children in the US live in "food insecure" homes, which means there is limited or uncertain availability of safe, nutritious food at some points during the year. My heart hurts for those children who deserve to have their basic need for nourishment met.
I've launched a fundraising campaign for No Kid Hungry, an organization that makes a huge difference for hungry kids with their school breakfast program, summer meals program and after-school meals program. One hundred percent of our contribution goes directly to providing nutritious food to hungry kids so they have the energy to learn, laugh and live.
Every $10 donated helps connect hungry kids to 100 meals; $50 connects kids to over 500 nutritious meals! If you are moved as I am and would like to give this year, I hope you'll consider supporting this organization with me by donating now.
Coconut Lime Sweet Potatoes
2 jumbo sweet potatoes or yams, about 1 1/2 pounds total
5 T full fat coconut milk
1 large organic lime, zested (or 2 smaller limes)
1/4 t salt
Preheat oven to 400 degrees. Wash the sweet potatoes and poke several holes in them. Here's a cooking shortcut: Microwave each sweet potato individually for 4 minutes each. This cooks them halfway. Then place them onto a cookie sheet and bake in oven for 30 minutes. When done, slice down the center of each sweet potato and let cool.
Into a large bowl, scoop out the sweet potatoes and discard skins. Add coconut milk, 3 tablespoons of lime juice, lime zest and salt. Stir until very well combined and creamy.