Before I started on my journey for a healthier diet, I used to think sweet potatoes were reserved for Thanksgiving dinner and were only to be eaten with scorched marshmallows on top. I never cared for them because they were too disgustingly sweet. I think there was more sugar in the dish than actual sweet potatoes.
As I began to learn more about cooking, especially after beginning my food allergy journey, I began to realize that there was a beautiful world of sweet potatoes out there beyond the marshmallows.
Baked Sweet potatoes with butter and maple syrup.
Sweet potato fries.
Sweet potato tots.
Sweet Potato hash.
Roasted Sweet potatoes.
Now that I've found that I need to limit my consumption of potatoes (and all nightshades), sweet potatoes (not nightshades) are my new favorite menu items.
Lately, I love preparing them roasted. Theres something about roasted veggies that just a staple of winter-time meals. Plus, turning on the oven also gives the house an extra boost of heat to the chilly house.
This recipe is great served any time of day. For breakfast with a side of bacon and topped with a fried egg. For lunch topping a salad with a leftover chicken apple sausage. For dinner as a side to roasted chicken. Mmmmmm!
Maple Cinnamon Roasted Sweet Potatoes
2 large sweet potatoes
1 tart apple (I like pink lady or Arkansas Black)
1tbl coconut oil melted
Salt, pepper, and cinnamon
2 tbl maple syrup
Peel sweet potatoes and cut into small cubes. Core apple, peel if desired, and cut into cubes. Melt coconut oil and toss with sweet potatoes and apples. Season with salt, pepper, and cinnamon to taste. Spread onto a cookie sheet in a single layer. Roast at 400* for 25-30 minutes until soft and slightly browned (or desired level of done-ness). Drizzle with maple syrup and serve immediately.