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- Sweet Potato Casserole
-
- 2 sweet potatoes, peeled and cubed
- 1 ½ cups halved Brussels sprouts
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 6 oz. mushrooms, sliced
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium apple, cored and diced
- 1 Tsp. fresh thyme (1/2 tsp dried)
- 1 tsp fresh rosemary/sage
- 1/2 tsp chili powder
- 3/4 tsp salt
- 1/2 cup dried cherries/cranberries
- 1/2 cup avocado oil – can use olive oil as a substituted if desired
- Directions
- Instructions: 1. Preheat the oven to 375 degrees 2. Combine all the ingredients in a large bowl. Toss with oil of choice 3. Transfer ingredients to a baking dish and cover with foil 4. Bake for 40 minutes. Remove foil, toss then bake, uncovered for an additional 15-20 minutes longer or until the sweet potatoes are cooked through. 5. Remove from the oven and serve.
- Provided by:
- By Jessica Brick, Current U of A Dietetic Intern
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bonita Bean Company
Brent Haas Willcox, AZ, 85643View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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