My latest craving while 39 weeks pregnant has been sweet potatoes. I figured they are nutritious so I could cave into this craving. Most people when they think of sweet potatoes they think of your traditional thanksgiving fare such as candied yams, sweet potato pie etc. That does not sound so appealing. The reality is plain sweet potatoes are quite boring so I dressed this one up a bit with some unusual ingredients that when combined prove to be quite tasty. I needed to make the recipe nutritionally sound to meet the requirements of a growing baby (who I thought would be done cooking by now) so I added some beans for protein and they really added a nice texture to the dish.
Ingredients:
- 2 lb of sweet Potatoes peeled and cubed into bite sized pieces
- 1 can of navy beans rinsed and drained
- 1 Vidalia onion thinly sliced
- ¼ cup of dried cranberries
- ¼ cup of unsweetened coconut
- 1/4 cup chopped pecans
- 1/8 tsp of nutmeg
- 1/8 tsp of cinnamon
- 2-3 dashes of cumin (optional)
- 2 tablespoons of olive or grapeseed oil
Preheat oven to 400 degrees. Combine all ingredients except beans in a bowl and toss to combine well. Spray a 13 x 9 dish with nonstick spray and place all ingredients in the dish. Bake covered for 20 minutes, Remove cover adding beans and stirring all ingredients and cook for another 20-25 minutes until the potatoes are tender.
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