Today I thought I’d share a yummy and healthy Thanksgiving recipe, full of antioxidants, but mostly full of incredible flavor and it’s SUPER EASY to do! A friend introduced me to the recipe probably 15 years ago and every time I make it, it’s a hit. Over the years I’ve tweaked the recipe (it had brown sugar and butter, previously) to suit our tastes and desire to enjoy healthy “comfort food”, but this Paleo treat is sure to woo the people around your table. Here you go:
Honey Roasted Sweet Potatoes with Basil
Preheat oven to 350, use 9 x 13 baking dish
2 ribs celery, chopped
1/2 large yellow or white onion, diced
2 – 3 large sweet potatoes, peeled and cubed
1 – 2 medium sized apples (Granny Smith or Pink Lady are my go-to’s), cut and cubed
1 tsp dried basil
1/4 cup raw honey
4 T + 2 T melted coconut oil, divided (or butter if you prefer)
*See final picture for TWO ways to cook this dish.
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| Saute onions and celery in 2 T coconut oil over medium heat until onions are tender, add 1 tsp dried basil |
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| Peel and cut sweet potatoes, and apples, into approximately 1″ cubes |
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| Put sweet potatoes and apples into a large bowl |
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| Melt 1/4 cup of honey and 4 T coconut oil in pan or microwave until the coconut oil is liquid (this does NOT take long…do not over heat!) |
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| Pour celery, onion, basil mix into bowl, toss with honey and coconut oil |
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| Pour into 9 x 13 oven safe baking dish and bake on 350 degrees for 45 minutes. OR Spread out onto a large roasting pan in a single layer and bake at 375 for approximately 30 minutes or until tender. |
IF there are any of these puppies left in the morning, they are actually fantastic cold for breakfast 😉
