When I think sweet potatoes, I immediately think radiant skin and well-nourished insides. Sweet potatoes are a comfort food for a reason; they contain the minerals iron and magnesium which both help to reduce stress. They also play an important role in our immune system functioning, providing a bounty of vitamins like B6, C and D. The added bonus is that they are extremely versatile! Make them sweet or savory, throw them on a salad or in a casserole, bake them, grill them, puree them, saute them or mash them! There are so many options you can certainly find a way to get sweet potatoes into the diets of even the pickiest eaters.
This is one of our favorite casseroles. The tart cranberries compliment the sweet potatoes nicely. Adding nuts can add variety to the texture, which is great, but not if you plan to send leftover for lunches to a nut-free school. My work-around on this one has been to stir in some nuts to individual servings as we dish it up at home, so as to keep the rest of the casserole safe to send in lunchboxes.
- 3 medium/large sweet potatoes, cooked, peeled and cut into 1 - 1.5" cubes (approx. 2.5 - 3 lbs.)
- 3 cups fresh cranberries (approx. 12 oz.)
- 1/4 cup coconut palm sugar
- 1/4 cup pure maple syrup
- 1 small orange peeled, sectioned and cut into bite-size pieces
- 1/4 cup orange juice
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans (optional)
- salt to taste (optional)
- Combine all ingredients, except sweet potatoes in 2 qt. casserole dish.
- Stir and bake uncovered at 375 for 30 minutes, stirring halfway through baking time.
- Stir in sweet potatoes and bake until hot through, approx. 15 minutes.
- Use local, organic ingredients when possible.
- For a time-saver, canned yams may be substituted.