Sweet Potato Bake

Looking for the perfect holiday side dish? Or the perfect autumn flavors in a one-pan meal? Or just an awesome sweet potato recipe? Then look no further because the answer is right here! I’m not sure about you, but I am so sick of seeing beautiful sweet potatoes being cooked to death and mashed to a mush. If 68-degrees, picking pumpkins in falling orange leaves and smelling apple cider donuts had a taste, this bake would be it. I originally made it with fresh cranberries to avoid added sugar, but found that to be pretty darn sour. So, I’ve adjusted the recipe to call for some dried cranberries that are a bit sweeter. But if you’re a die-hard pucker-your-lips sour lover, go for it with the fresh stuff.

4 large sweet potatoes, peeled and diced
2 Granny smith apples, peeled and diced
1/2 cup dried cranberries
2 tbsp coconut or olive oil
pinch salt
pinch pepper
pinch cinnamon
pinch nutmeg
pinch allspice

4 servings
Prep Time: 10 minutes
Cook Time: 1 hour

Preheat the oven to 375 degrees Fahrenheit. Grease the inside of the DoveWare casserole dish with coconut or olive oil. Peel the sweet potatoes and apples; chop them into similar sized pieces, about 1/2-inch cubes. Put about half of the sweet potatoes and apples into the dish, then sprinkle with 1/4 cup of the dried cranberries, and a few dashes of each of the spices, to taste. Repeat with the remaining sweet potatoes, apples, cranberries, and seasonings. Drizzle the top with some more coconut or olive oil. Bake covered for about 1 hour, or until the potatoes have softened. Serve as a side dish or by itself in a bowl for a protein and flavor packed snack.

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