Name: Healthy Sweet Potatoes
Yield: 6 servings
Ingredients: 2 lbs Sweet potatoes (peeled or not, your preference); ½ cup (or more) carrot chunks, winter squash or other (optional); 2 cups pineapple chunks (20 ounce can; unsweetened, with juice); ½ cup cranberries (dried or fresh; not canned or sauce); ½ cup apricots, pears or other fruit (dried or fresh; I use un-sulphured apricots); 1 oz candied ginger; ¼ tsp cinnamon (or to taste); ⅛ tsp ground cardamom (or to taste); ½ cup pistachios or pecans

Yields6 Servings

2 lbs Sweet potatoes (peeled or not, your preference)

½ cup (or more) carrot chunks, winter squash or other (optional)

2 cups pineapple chunks (20 ounce can; unsweetened, with juice)

½ cup cranberries (dried or fresh; not canned or sauce)

½ cup apricots, pears or other fruit (dried or fresh; I use un-sulphured apricots)

1 oz candied ginger

¼ tsp cinnamon (or to taste)

⅛ tsp ground cardamom (or to taste)

½ cup pistachios or pecans

1. Wash and cut sweet potatoes (and other veg. if used) into large but bite-sized pieces & place in 2 or 3 quart casserole dish.

2. Add pineapple chunks (set a few ounces of the juice aside.)

3. Cut candied ginger into small pieces (1/4 to 1/2 inch).

4. Distribute ginger, cranberries & other fruit evenly throughout casserole dish.

5. Add cinnamon & cardamom to pineapple juice & stir. Pour over the top.

6. Assure that all the dried fruit is, at least, partially coated with fluid so it doesn't burn.

7. Bake at 350 (for about an hour total).

8. At about the 30 minute mark, add the nuts distributed evenly across the top.

Sweet Potatoes with pineapple, cranberries & sweet spices

Ingredients