Thanksgiving Sweet Potatoes

These Thanksgiving Sweet Potatoes with Cranberries are so good I think I could eat them as a dessert! And these are a much healthier version than those covered in brown sugar and marshmallows. To make them even healthier,  use this recipe from Ricki Heller to make your own sugar free dried cranberries.

Health Benefits of Sweet Potatoes and Cranberries

Sweet potatoes contain an unbelievable amount of beta-carotene.  Just one cup of sweet potatoes contains 214% of your daily nutritional value of vitamin A! It also contains 52% of your vitamin C needs and 34% of vitamin B6. There are also 6.6  grams of dietary fiber which actually helps with blood sugar regulation. In addition, sweet potatoes contain nutrients that are anti-oxidants and anti-inflammatories.

If you make your own dried cranberries then you are adding to the health benefits of this dish. Cranberries also contain anti-oxidant and anti-inflammatory nutrients. In addition, they contain anti-cancer nutrients. Including these in your diet can help prevent such cancers as breast, lung, colon and prostate. And as most women know, cranberries can be used in the prevention of urinary tract infections due to their proanthocyanidin (PAC) content which makes it harder for bacteria to latch on to urinary tract lining.

So, you can’t go wrong with these Thanksgiving Sweet Potatoes!  I hope you enjoy them as much as I do!

Recipe:

Thanksgiving Sweet Potatoes with Cranberries

Serves 6

Healthy sweet potato side dish.

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients

1. 4 large sweet potatoes
2. 4 tablespoons Splenda or sweetener of choice
3. 2 teaspoons cinnamon
4. 1/2 cup dried cranberries and/or raisins
5. 4 tablespoons butter or coconut oil
6. dash of salt

Instructions

1. Cut sweet potatoes in half and place in large pot of water. Boil for about 15-20 minutes or until fork tender. Then let cool.
2. Peel sweet potatoes and cut into 1" cubes. Place sweet potatoes in a 9 x 13" baking pan.
3. Sprinkle dried cranberries over the sweet potatoes.
4. Mix Splenda and cinnamon in a small bowl. Then spoon over potatoes and cranberries. Stir so that all the sweet potatoes are covered in cinnamon mixture. Add just a dash of salt on top.
5. Dot the top of the potatoes with butter or coconut oil. Then cover with foil and bake in a preheated 350 degree oven for 30 minutes.
6. Remove foil carefully and stir to mix all the ingredients.

By Roseann Hampton