Baked Orange Essence Sweet Potatoes with Cranberries and Raisins
I created this healthy sweet potato casserole for a Thanksgiving we had away from home. It’s now a regular dish on our Holiday table. It’s a great alternative to the junk-food sweet potato casseroles of the past.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 10 People
Preheat oven to 350 degrees
Grease a 9x13 glass baking pan (The orange oil is safest to use in glassware)
Peel and cut sweet potatoes into approximately 1 inch chunks and place into glass bowl.
In a small glass measuring cup, melt butter or coconut oil and add in orange oil and almond extract.
Drizzle the butter mixture over the sweet potatoes and toss to coat. Mix in raisins.
Place sweet potatoes into 9x13 greased glass baking pan and bake at 350 degrees for 45 minutes or until potatoes are soft when pierced with a fork.
Serve and enjoy!
You can swap out raisins for other dried fruit such as apricots, currants, dried figs or dried cherries.
This dish freezes very well and is an excellent snack during the week. I freeze in glass containers that can be pulled out of the freezer and taken with me on-the-go.
Serving suggestion: Top with raw walnuts or pecans for an added crunch.
Calories: 47kcal | Carbohydrates: 9g | Fat: 1g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.3mg