I can't think of a more anticipated and thoroughly enjoyed meal than Thanksgiving dinner. We missed our kids this year, but the food didn't suffer. And, the sweet potatoes for this recipe came straight out of our garden in the morning! There are also purple sweet potatoes waiting to be harvested. I purchased the slips for these special Okinawan purple potatoes since that's about the only way I know of to find them. More on the purples to come... This recipe was inspired by Dr. Fuhrman's with a nod to Dr. Oz for the spices.
Sweet Potato Casserole
Serves 6
Ingredients:
2-3 medium sized sweet potatoes or yams, peeled and sliced about 1/4 inch.
1/3 cup chopped raw pistachios
1/3 cup chopped walnuts
1/3 cup dried cranberries (fresh or frozen work, too)
1/4 cup pomegranate juice
1/4 cup orange juice
3 T maple syrup
1/2 tsp. cinnamon
1/2 tsp. cardamom
juice from 1/2 lemon
salt and pepper to taste
Method:
Preheat oven to 350 degrees
1. Place all of the ingredients into a bowl and mix thoroughly.
2. Place mixture into a casserole dish and cover with foil.
3. Bake for 45 minutes to 1 hour or until potatoes are soft.
Sweet Potato Casserole
Serves 6
Ingredients:
2-3 medium sized sweet potatoes or yams, peeled and sliced about 1/4 inch.
1/3 cup chopped raw pistachios
1/3 cup chopped walnuts
1/3 cup dried cranberries (fresh or frozen work, too)
1/4 cup pomegranate juice
1/4 cup orange juice
3 T maple syrup
1/2 tsp. cinnamon
1/2 tsp. cardamom
juice from 1/2 lemon
salt and pepper to taste
Method:
Preheat oven to 350 degrees
1. Place all of the ingredients into a bowl and mix thoroughly.
2. Place mixture into a casserole dish and cover with foil.
3. Bake for 45 minutes to 1 hour or until potatoes are soft.
RSS Feed
