Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce Recipe

We've had this recipe for breakfasts and it was really good. You can use it either for breakfast, lunch or dinner. Here the recipe is pictured with half of an egg(boiled).

Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce

Sweet Potato & Christophene(Chayote) in a Pumpkin Sauce

1 sweet potato

1 christophene(chayote)

1 chunk of pumpkin

1/4 onion

3 cloves garlic
Sea salt

Coconut oil/olive oil

Method

Peel christophene(chayote), dice and put in a pot of salted water to cook.  Wash sweet potato, dice and put in the pot as well(peeling the sweet potato robs you of some of its nutrition but the choice is yours).  While they are cooking, chop onion, grate garlic, dice pumpkin and set aside.  When the christophene and sweet potato are finished cooking drain water but do not throw it away, set it aside.  Saute garlic and onion in coconut oil/olive oil until it is translucent.  Add pumpkin and reserved water from the sweet potato and christophene.  Add sea salt and let pumpkin cook.  When pumpkin is done, use a hand blender and blend the pumpkin to make the sauce(see note).  Add salt to taste then add the cooked diced sweet potato and christophene.  Serve and enjoy!

Note: If you don't have a hand blender then use a fork or wooden spoon and crush pumpkin and stir well to make the sauce.

Hand blenders are available on Amazon for Under $25

Jenn

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