HEALTHIER HOLIDAY SWEET POTATOES
Servings: about 12
Prep Time: 45 minutes
Total Time: 1½ hours
Sweet potatoes are often misused around the holidays, in our opinion. Smashed, smothered in brown sugar, or hidden under layers of marshmallows, the sophisticated taste and texture of sweet potatoes can be entirely lost.
This recipe is made with soft, thick sweet potato slices that are surrounded by a flavorful chorus of cranberries, sliced apples, scrumptious pecans, and whole grain rolled barley. Beautiful, tasteful, and absolutely delicious, this dish showcases the delightful authenticity of sweet potatoes. Try it and discover a better side of sweet potatoes.
Recipe
4 medium-sized sweet potatoes
14 oz whole cranberry sauce
¼ cup orange juice
1 cup applesauce
1 large apple, peeled and sliced
⅓ cup pecan pieces
1 cup Burl, Cranberry
½ Tbsp honey (optional)
Instructions
Bring large pot of water to boil on stove.
While water is heating, wash and peel sweet potatoes. Slice sweet potatoes about 1 – 2 inches thick. Carefully place sweet potato slices into boiling water, then boil 20 minutes or until soft when forked.
While potatoes are boiling, prepare filling. Wash, core, peel, and slice apple, then set aside. In large mixing bowl, combine cranberry sauce, orange juice, applesauce, and honey and stir well. Add pecans and apple slices, then stir until apples and pecans are evenly distributed throughout mixture. Set aside.
Preheat oven to 350°.
When sweet potatoes are softened, carefully drain slices in colander (watch out for the steam!). Then arrange sweet potato slices flat side down in a 9x13 baking pan (tip: place bigger slices in first, then fill in the gaps with smaller slices). Spoon cranberry-apple mixture over sweet potato slices, making sure the mixture coats all sides of the sweet potato slices and slides down between the slices. Sprinkle Burl Barley Granola over the dish, then cover with aluminum foil.
Bake for 40 minutes. Serve warm, and enjoy!
