Sweet Potato Unstuffing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Apples, medium
  • 1 1/2 cups Brussels sprouts
  • 2 Carrots, medium
  • 2 Celery, ribs
  • 1/2 cup Cherries or cranberries, dried
  • 2 cloves Garlic
  • 6 oz Mushrooms
  • 1 tsp Rosemary or sage, fresh
  • 1 Sweet potato, peeled and cubed (~1 1/2 cups
  • 1 tsp Thyme, fresh
  • 1/2 Yellow onion, medium

• Baking & Spices

  • 1/2 cup Avocado oil
  • 1/2 tsp Chili powder
  • 3/4 tsp Sea salt

• Nuts & Seeds

  • 1/3 cup Pecans

Found on therealfoodrds.com

Description

Ingredients

• 1 sweet potato, peeled and cubed (~1 ½ cups, ¼-½ inch cubes)
• 1½ cups halved or quartered Brussels sprouts
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 6 oz. mushrooms, sliced
• ½ medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 medium apples, cored and diced
• 1 tsp. fresh thyme (½ tsp. dried)
• 1 tsp. fresh rosemary or sage (½ tsp. dried)
• ½ tsp. chili powder
• ¾ tsp. sea salt
• ½ cup dried cherries or cranberries, unsweetened if possible
• ⅓ cup pecans, chopped
• ½ cup avocado oil

Directions

• Preheat oven to 375 degrees.
• Combine all of the ingredients in a large bowl. Toss with avocado oil.
• Transfer to a baking dish and cover with foil.
• Bake for 40 minutes. Remove foil, Toss then bake for an additional 15-20 minutes longer or until sweet potatoes are cooked through.
• Remove from oven and serve.

Nutrition