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Recipe of the Week: Sweet Potato Unstuffing

November 22, 2022

Prep: 20 mins

Cook: 60 mins

Total: 1 hour, 20 mins

Servings: 8 servings

INGREDIENTS

  • 1 sweet potato, peeled and cubed (1 ½ to 2 cups, cut into ¼–½ inch cubes)
  • 1 1/2 cups halved or quartered Brussels sprouts
  • 2 medium carrots, chopped (3/4 to 1 cup)
  • 2 celery ribs, chopped (3/4 to 1 cup)
  • 8 oz. sliced mushrooms
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary or sage (or 1 teaspoon dried)
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil or oil of choice
  • 1/2 cup dried cherries or cranberries, unsweetened if possible
  • 1/3 cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Combine all of the ingredients (except for dried cherries and pecans) in a large baking dish (9×13 or similar size). Toss with oil. Cover with foil.
  3. Bake for 20 minutes. Remove foil, add the dried cherries and pecans, toss and then bake for an additional 20-25 minutes longer or until sweet potatoes are cooked through.
  4. Remove from oven and serve.

NUTRITION INFORMATION

Serving Size: 1/8th of recipe (3/4 cup)

Calories: 144, Fat: 7 g, Carbohydrate: 21 g, Protein: 3 g

Original recipe from The Real Food RDs can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, Fitness, goals, health, healthy, Nutrition, recipe, recipes, side dish, success, thanksgiving, weight loss, Workout

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Lynbrook, NY 11563
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