SWEET POTATO MELANGE

As simple as it is to prepare, this colorful dish is a delicious addition to your Thanksgiving table. It's also the perfect dish to support your Stomach. The honey brings out the natural sweetness of the potatoes, instead of relying on cups of added sugar. The tartness of the fresh cranberries adds dimension to the potatoes, while supporting your Heart.

As simple as it is to prepare, this colorful dish is a delicious addition to your Thanksgiving table. It's also the perfect dish to support your Stomach. The honey brings out the natural sweetness of the potatoes, instead of relying on cups of added sugar. The tartness of the fresh cranberries adds dimension to the potatoes, while supporting your Heart.

[cooked-sharing]

Yields1 Serving
 1 large sweet potato, peeled and cut into 1” cubes
 1 Japanese sweet potato (white), peeled and cut into 1” cubes
 1 1/2 cups fresh cranberries, rinsed
 2 Tablespoons olive oil
 2 Tablespoons butter
 1 Tablespoon raw honey
 1/2 Tablespoon cinnamon
 1/2 Tablespoon ground ginger
 Dash of salt
1

Place all ingredients in a large casserole dish.

2

Mix well to combine. Cover with aluminum foil and bake for 60 minutes in a 425 degree convection oven, or until the potatoes are tender.

3

Uncover and mix periodically throughout baking so the potatoes cook evenly.

4

Serve warm.

Category

Ingredients

 1 large sweet potato, peeled and cut into 1” cubes
 1 Japanese sweet potato (white), peeled and cut into 1” cubes
 1 1/2 cups fresh cranberries, rinsed
 2 Tablespoons olive oil
 2 Tablespoons butter
 1 Tablespoon raw honey
 1/2 Tablespoon cinnamon
 1/2 Tablespoon ground ginger
 Dash of salt

Directions

1

Place all ingredients in a large casserole dish.

2

Mix well to combine. Cover with aluminum foil and bake for 60 minutes in a 425 degree convection oven, or until the potatoes are tender.

3

Uncover and mix periodically throughout baking so the potatoes cook evenly.

4

Serve warm.

SWEET POTATO MELANGE