Thursday, March 30, 2017

Fruity Roasted Sweet Potatoes

With the addition of apples and cranberries, these sweet potatoes define comfort food.

Joan made as as side to go with an orange-glazed pork tenderloin.

3 sweet potatoes, peeled and cubed
2 Granny-Smith apples, cored, peeled, and cubed
2 T. olive oil
1 c. fresh cranberries
1 T. honey
1 1/2 T. brown sugar
1/2 cup maple syrup
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 T. chopped walnuts
1/4 c. sweetened flake coconut
1 t. cinnamon
1/4 t. salt

Combine potatoes, apples and oil in a lightly greased 13”x9” baking pan. Mix well. Sprinkle cranberries on top of potatoes mixture and drizzle with honey. Bake, uncovered, at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and bake 45 to 50 minutes more, or until potatoes are tender. Mix together brown sugar and remaining ingredients. Remove casserole from oven and sprinkle brown sugar mixture over top. Bake 5 more minutes. Serves 4 to 6.

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