I always love the Thanksgiving holiday as it is the perfect time to reflect on what I should be truly grateful for! There is also something special about celebrating fall when you get to live out here in the country near the lake. Owning this "little piece of Texas Heaven" and being able to enjoy tranquility and nature, sharing these times with kids, grandkids, and friends, honestly, I don't think it gets much better! I am blessed!
With the Thanksgiving holiday now less than four weeks away, it’s time for me to start planning out the family menu. A course we’ll have the family favorites such as turkey, stuffing, green bean bundles, and pumpkin pie, but I also like to find new recipes to try. Nothing can become a family favorite without stepping out of our comfort zones.
After scouring the internet for the perfect new recipe, I think I found this year’s winner. Nothing screams fall quite like apples, cinnamon, and sweet potatoes. Not only is this a simple recipe, but everyone will love it no matter what their dietary restrictions may be.
The first step in this delicious recipe is to roast the sweet potatoes. Since the potatoes take longer to cook, you’re going to want to roast them alone to start. Simply cut the potatoes into cubes and coat in coconut oil. You’ll want them to get golden brown, so approximately 15-20 minutes at 425. Be sure to add a little bit of sea salt for flavoring.
While the potatoes are cooking, coat apples in 1 TBSP of coconut oil and toss in maple syrup and cinnamon.
After the potatoes have begun to brown, remove and add the apple mixture to the pan. Return the pan to the oven for an additional 20 minutes, stir and flip about half-way through. Once the potatoes and apples are browned, and the maple syrup has caramelized, remove from oven and serve.
This dish will need to be one of the last ones you prepare for your Thanksgiving feast, as it needs to be served immediately. ENJOY!
· 2 medium sweet potatoes 4 cups, cut into 1” cubes
· 2 medium apples about 2 cups, cut into 1” cubes
· 3 TBS coconut oil melted & divided
· 1 tsp sea salt
· 2 TBS pure maple syrup
· 1 tsp ground cinnamon
· Preheat oven to 425 degrees F.
· Grease a large baking pan, set aside.
· In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.
· Add sea salt and stir until evenly distributed.
· Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.
· While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.
· After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.
· Return to the oven and bake for 20 more minutes, stirring halfway through.
· Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!
This recipe can be found on JoyFoodSunshine.com.