Thanksgiving is a time to be with family and friends, to enjoy time with another and be thankful for all that God has blessed us with. Why not bring family and friends in on the Thanksgiving fun? Sweet potatoes are on of my favorite dishes during Thanksgiving. Unfortunately, one of my friends can't eat mushrooms due to it not being kosher, now she can join in with this healthy twist to sweet potato casserole.
Serving Size: 2-4 people
Ingredients:
- 2 sweet potatoes
- 2 tablespoons Earth Balance butter substitute (chopped in little pieces)
- 2 tablespoons applesauce
- 2 tablespoons maple syrup
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1/4 cup peeled and finely diced apple
- 1/2 teaspoon cinnamon
- 1 pinch salt
- Olive oil
Directions:
- Preheat oven to 400
- Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
- Lay wooden chop sticks on each side of the potato and slice as thinly as you can.
- Rub them with a little olive oil.
- Oil a baking dish or line it with parchment paper.
- In a small bowl, mix together the rest of the ingredients.
- Carefully try to push some of the stuffing mixture between the slices.
- Pile the remaining stuffing on top of each potato.
- Drizzle any remaining liquid over the potatoes.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.
- Allow to cool for 5 minutes before serving
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