sweet potato wraps


  • 2 lbs. sweet potatoes
  • 4 tablespoons white miso
  • 11⁄2 cups creamy peanut butter
  • 4 tablespoons minced shallots
  • 2 tablespoons fresh ginger, minced
  • 4 cloves fresh garlic, minced
  • 1⁄2 cup vegetable broth
  • 1 tablespoon coconut oil
  • 2 cups edamame
  • 1 , 12 oz package organic silken tofu, diced
  • 1 pinch cayenne pepper
  • 1 small handful cilantro, finely chopped
  • 1 bunch swiss chard

to prepare:

  1. Prepare edamame according to package directions.
  2. Wash sweet potatoes, trim ends, cube, and boil until soft. Pulse in food processor until chunky but mashed.
  3. Add miso and peanut butter to the sweet potatoes and stir until thoroughly combined.
  4. Heat oil in large skillet or wok. Add shallot, garlic and ginger. Sauté until soft  (about 3-5 minutes).
  5. Add edamame and vegetable broth to skillet.
  6. Toss tofu, cilantro, and sweet potato mixture into skillet and mix well. (The tofu will continue to crumble while stirring, it’s OK.)
  7. Let cool. Wrap in chard leaves. Roll up burrito style.

TIP: You can make this dish up to 2 days prior and simply wrap in chard when ready to eat.

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