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Roasted Balsamic-Cranberry Sweet Potatoes

roasted-sweet-potatoes-thumbTis’ the season to enjoy some of my favorite foods like roasted sweet potatoes! There is nothing as beautiful as the colors of autumn leaves and the foods that reflect this palette: cranberries, pumpkins, squashes, cinnamon, and the list goes on. Can you smell it yet? What saddens me about this time of year, is the neglect and abuse of our poor sweet potatoes! Yes, I said it! Candied sweet potatoes are not just over-played, but really its just plain wrong to pair such a healthy, wonderful piece of nature with marshmallows!! Do we have to take everything healthy and ruin it with artificial mush? I know many people who just plain don’t like them and won’t try them because they spent years eating this overly sweet mushy version! Today, we are reinventing the sweet potato tradition and with good reason!

Did you know that sweet potatoes have a lower glycemic index then other tubers, meaning they have less effect on your blood-sugar AND contain anti-oxidant properties. Also, sweet potatoes have a superior ability to raise blood levels of vitamin A, particularly in children. Here’s a fun fact: when you pair healthy fats with sweet potatoes you increase your body’s ability to uptake this vitamin A. So, with that in mind don’t cringe when you see the butter in this recipe, butter is better!!

Roasted Balsamic-Cranberry Sweet Potatoes

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Roasted Balsamic-Cranberry Sweet Potatoes

Ingredients

1/2 cup decent balsamic vinegar
2 tbsp packed dark brown sugar
1/2 stick of butter (grass-fed is best)
1 tsp salt
3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
1 cup frozen or fresh cranberries

Instructions

  1. Heat oven to 400 degrees.
  2. In large skillet bring vinegar and sugar to a boil.
  3. Reduce till sauce starts to thicken.
  4. Add butter and salt. Over medium heat mix till smooth.
  5. Place potatoes and cranberries in pan and toss with sauce.
  6. Spread mixture evenly into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes.

Carbs:

NOT A LOW-CARB DISH!!

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