November 5, 2024

Roasted Apples and Sweet Potatoes

In my continuing quest to find new and yummy ways to serve more veggies, I have had some successes…and a few failures.  Like roasted cauliflower with a healthier spinach-artichoke dip topping.  Ummm, yeah…it did NOT come together on the plate like it did in my head.  But this—the Roasted Sweets and Apples—so yummy!

We enjoyed this alongside a roasted chicken.  This is healthy but-oh-so-yummy comfort food!   I prepared this for supper on the coldest day I think I have ever experienced…with the windchill factor, our temps never got out of the below zero range.  So when my husband walked in, I literally heard him say, ‘ahhhhh….’  (Made me happy, too!)

This recipe makes enough for leftovers.  We enjoyed this a day or two later for lunch accompanied with breakfast sausage and a nice, runny sunny-side up egg. However you serve it, I hope you and your loved ones enjoy it!

Roasted Sweet Potatoes and Apples

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ingredients:
2# sweet potatoes, peeled and cubed about 1″
1 red onion, diced small
3 tablespoons olive or coconut oil
1/2 teaspoon cinnamon
3 apples, peeled, cored, and cubed about 1″
1 teaspoon lemon juice
1 teaspoon dried crushed rosemary (or thyme)
sea salt, freshly ground pepper (I use lemon-pepper blend)

directions:

  • preheat oven to 400
  • line baking sheet pan with parchment paper
  • in a large mixing bowl, combine sweet potatoes, cinnamon, onions, generous amount of s&p, and 2 tablespoons olive oil ‘til potatoes are thoroughly coated
  • pour onto lined baking sheet
  • place in oven and bake for 20-25 minutes or so
  • in same bowl, combine apples, lemon juice, 1 tablespoon olive oil, and rosemary
  • add to sweet potatoes
  • roast for additional 15-20 minutes, ‘til sweet potatoes are tender
  • taste for additional s&p

♥   ♥   ♥   ♥   ♥

God loves you!    (Don’t ever forget that!)

  coleen

Sweet Potato – Spinach Mash

Like many of you, I am sure, we have refocused our healthy eating lifestyle. Preparing and eating LOTS of soup in January was so helpful! One good habit we are working on is having half the plate (or more!) full of veggies. Often that works out just fine. And a side salad is always a good and simple answer. But I find myself desiring some ‘comfort food’ especially during these cold and snowy months. And most of the dishes that I consider ‘comfort food’ don’t easily fall into the ‘healthy but oh-so-yummy’ parameters. However, the other night a recipe came together that fit the bill perfectly!

Sweet Potato and Spinach Mash…oh, yeah!

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I think that this is a ‘non’-recipe…you know…a basic idea where you can tweak it using what you have on hand. Like this: the frozen spinach could be switched out for finely sliced fresh spinach or some baby arugula or kale. You could use ricotta or greek yogurt or even cream cheese for the goat cheese. Try some different spices…cinnamon or nutmeg would be good; even your favorite curry spice blend. And I used some leftover baked sweet potatoes…that made it super quick and simple! If you try this recipe, I would love to hear of your variations!  Enjoy!

ingredients:
12 ounce bag frozen chopped spinach
1/2 cup chicken broth
1 teaspoon minced garlic (I use jarred)
1-2 teaspoons dried herbs (thyme or marjoram or tarragon)
6 small baked sweet potatoes, skins removed
additional 1/2 cup broth or milk (use if mixture is too dry)
sea salt, freshly ground pepper (I use lemon-pepper blend)
3-4 ounces goat cheese, crumbled

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directions:

  • place the spinach and broth in a medium-sized saute pan with a lid; cover and bring to a boil, then reduce heat and simmer for 5 minutes
  • stir in the minced garlic, s&p, and herbs
  • add the sweet potatoes and mash the whole mixture together
  • cover again and simmer gently ‘til heated through
  • taste for seasoning, and add in the goat cheese
  • remove from heat and serve

♥  ♥  ♥  ♥ 

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen