Jazz up your Thanksgiving table with this sweet potato recipe from the MGH Be Fit program that features seasonal spices and a healthy dose of vitamin A to help protect your body against infection.
1½ pound sweet potatoes
1½ cup sliced apples (skins can be left on)
¼ cup raisins
2 tsp canola oil
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
2 tsp brown sugar
3 tbsp pecans, chopped
Preheat oven to 350 degrees. Peel and chop sweet potatoes into 2” chunks. Slice apples. Add potatoes, apples, raisins, oil, cinnamon, nutmeg, salt and brown sugar to a casserole dish. Toss to combine and cover with foil. Cook until fork-tender, approximately 45 minutes. While potatoes are cooking, toast pecans in a skillet on medium heat until they start to turn brown and give off a nutty aroma, approximately 3 minutes. When potatoes are fully cooked, top with toasted pecans and serve.
Yield: About 5 4oz servings
NUTRITION INFORMATION PER SERVING:
CALORIES: 212 • PROTEIN: 3g • SODIUM: 195mg •
CARBOHYDRATE: 40g • FIBER: 5.5g • FAT: 5g • Sat Fat:0.5g