My nephew asked for the recipe after trying this rich and just-sweet-enough dish at our Christmas brunch. He likes that it has only five ingredients and no added sugar. It's particularly good paired with greens and beans. I've even enjoyed it for breakfast and as a healthy dessert. See the nutritional breakdown below.
Cinnamon Baked Sweet Potatoes with Apples
Active time: 15 minutes. Total time: 55 minutes. Makes 4 servings. Vegan, gluten free, no added fat or sugar.
- 1 medium sweet potato (560 grams or 4 cups peeled and cubed)
- 1 sweet apple suitable for baking, such as a Fuji or Gala
- 1/2 teaspoon cinnamon
- pinch salt (optional)
- 2 teaspoons water
- Heat oven to 425°F with a rack in the center position. Grease a medium casserole. Pick one with a lid if you have it or use foil later to cover the dish. (See note below about baking at lower temperatures.)
- Peel sweet potato, cut into 1/2-inch cubes, and put in casserole. Core apple, cut into twelve sections, and then cut into 1/4-inch pieces. Add apple pieces to casserole, sprinkle with cinnamon, and stir or toss to mix. Add water, cover, and bake for 35 to 40 minutes until tender.
- Stir gently and serve warm or at room temperature. Keeps refrigerated for a week.
Make a difference when you cook
- Bake with a full oven whenever you can to save energy. Casseroles like this are not fussy about the temperature. If you want to also bake a cake or other prima-donna dish, then just bake the sweet potatoes with apples longer. They should take about an hour at 350.
- Make enough for two or more meals at once to save dish washing and time. I tripled this recipe for our Christmas brunch and baked it about 10 minutes longer.
- Eat peels when you can to save money and get more nutrition. Cutting the apple into small pieces breaks up the peel so there's no need to peel it. I do peel the sweet potatoes for this recipe to make the final dish prettier, but you could leave them on. Just scrub the sweet potatoes well and trim off any rough, gray sections.