I took the responsibility of cooking the sweet potatoes for Thanksgiving this year. I wanted a recipe that was delicious and healthier than the candied yams with marshmallows we’ve eaten for so many years. I’m not hating on the candied yams, I happen to LOVE them, but just wanted to change it up a bit especially because I knew my caloric intake for the rest of the dinner would make up for missing the sugary topping. (I also prepped for the day by going on nice run with my dad the morning of turkey day)
I found this recipe in Fitness Magazine
Prep time: 15 minutes
Cook time: 1 hour 45 minutes
Makes: 6 servings
2 medium sweet potatoes
1 1/2 tablespoons unsalted butter, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch rings
2 tablespoons maple syrup
1. Preheat the oven to 350 degrees. Place the sweet potatoes on a piece of aluminum foil and roast until they can be easily pierced with a fork, about 1 hour. Let cool slightly.
2. Trim the ends and pull off the peels; slice into 1/2-inch rounds.
3. Butter a small (3-1/2-quart) casserole dish with half the butter. In a bowl, stir together the cinnamon, ginger, and allspice. Arrange half the apple rings and sweet-potato rounds in alternating layers in the dish; sprinkle with half the spice mixture and half the maple syrup. Layer in the rest of the apples and sweet potatoes, ending with the apples. Sprinkle with the remaining spices, drizzle with the remaining syrup; dot with the rest of the butter.
4. Cover and bake until the apples are very tender, about 45 minutes.
Nutrition facts per serving: 111 calories, 1g protein, 22g carbohydrate, 3g fat (1.9g saturated), 2g fiber
The sweet potato and apple combination was wonderfully flavorful and perfect for fall. The recipe was a hit with my family; they didn’t even miss the usual gooey mallows on top.
It’s definitely worth a try…