Baked Sweet Potato Recipe with Apples and Cinnamon
I’m so excited about Thanksgiving! It is my favorite holiday. It has all my favorite people involved and all my favorite foods. But planning Thanksgiving when you are not eating the standard American diet can be tough!
Moving away from eating dairy, grains and sugars have made a huge difference in my health. But it has also made a huge difference in meal planning for holidays such as Thanksgiving and Christmas.
Since most people in the family want and expect the traditional Thanksgiving foods to be provided for our Thanksgiving celebration, I had to get creative in what I cook so that I could also enjoy a wonderful Thanksgiving feast.
So this is how I solved the problem. Since we host most holiday meals, it gives me some leverage in making sure I am able to eat the foods being served. I make sure that I prepare the foods that I want to eat, or can eat, in a way that fits my dietary needs. And then request family members to bring dishes that I know I won’t be eating. For example, I cook the turkey, sweet potatoes, mashed potatoes, and veggies. Then I have family bring the rolls, stuffing/dressing, and desserts.
Though I would prefer to make sure all that the entire meal is real food and not packaged, I have realized that there is only so much that I can do. And sometimes I just need to let go. (But that is easier said than done. I still struggle with perfectionism.) Making the majority of the meal is enough to have on my plate (pun intended, haha).
One of my favorite Thanksgiving side dishes has always been the sweet potatoes. Now, I’m not a big fan of sweet potatoes or yams with marshmallow topping. I’m sure that I thought it was great when I was a kid, but as I got older I preferred the sweet potatoes with a brown sugar and nut topping. Oh, it was soooo good. But it was basically a dessert pretending to be a side dish.
So as I got older and more health conscious, (and, honestly, when I started cooking more for myself) I started trying other ways of cooking my favorite Thanksgiving side dish. After multiple iterations, I finally came up with something that I am happy to feed the family, that tastes great and that I can eat too. Doesn’t hurt that it is Paleo, Vegan, and Whole30 compliant!
And we actually make it year round. When my husband and I started doing the Whole30, this was one of the sides that I would include in our standard rotation. So really, you don’t have to wait for the Holidays to eat this yummy dish. Have it whenever you feel like it!
Overall this dish is really simple and easy to make. The most time-consuming part of preparing this dish is peeling and slicing of the sweet potatoes. After that, you’ll have it in the oven baking to sweet potato goodness in a matter of minutes!
This recipe feeds 4-6 people, but it is really easy to increase to cover the number of servings you need. Feeding a crowd or just want lots of leftovers? Double or triple the recipe (just use a bigger baking dish). And if you are just making this for yourself, just ½ the recipe. You’ll have enough for leftovers without taking up lots of space in your fridge!
And one of the best things about this sweet potato recipe is that there is no added sugar in this recipe, so it doesn’t load you up on sugar before you even get to dessert. Just the natural sweetness of apples and cinnamon, and a hint of sweetness from the coconut oil. Can’t get much healthier than that!
Even with no sugar added, I still need to be careful that I don’t eat the whole pan full, lol. It is definitely that good!
I really hope you enjoy this yummy, easy sweet potato recipe!
- 2 lbs. sweet potatoes, peeled
- 1 large apple, cored and peeled
- 3-4 Tbsp coconut oil melted
- 1 ¾ - 2 tsp cinnamon
Preheat oven to 375˚ F.
Slice sweet potatoes and apples approximately 1/8 inch thick.
Combine in a covered baking dish.
Mix cinnamon and coconut oil together, and then pour over sweet potatoes and apples. Mix well.
Cover and bake for 40-45 minutes or until sweet potatoes are tender.