No marshmallows on top of these sweet potatoes—just apples, apple juice, and a crisp, slightly sweetened oat topping. Serve it up for a healthier Thanksgiving Day side dish or for a nutrient-rich side dish any day of the year. The sweet potatoes are particularly high in beta carotene, which converts to vitamin A in the body.
- 3 teaspoons olive oil
- 5 cloves garlic, slivered
- 3/4 cup apple juice
- 2 tablespoons fresh lemon juice
- 2 pounds sweet potatoes, peeled and thinly sliced
- 2 apples, cut into ½-inch-thick wedges
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup old-fashioned rolled oats
- 4 teaspoons light brown sugar
- Preheat the oven to 450°F. In a small nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add the garlic and cook until soft, about 2 minutes. Add the apple juice and lemon juice and cook for 30 seconds.
- Arrange the sweet potatoes and apples in a 7 x 11-inch glass baking dish. Sprinkle with the salt and pepper. Pour the apple juice mixture on top.
- Cover with foil and bake for 25 minutes, or until the sweet potatoes are tender.
- Meanwhile, in a small bowl, stir together the oats, brown sugar, and the remaining 2 teaspoons of oil.
- Sprinkle the oat mixture over the sweet potatoes, return to the oven, and bake until the topping is lightly browned and crisp, about 10 minutes.
Makes 6 servings; per serving: 215 calories, 3g total fat (0.5g saturated), 0mg cholesterol, 4g dietary fiber, 46g carbohydrate, 3g protein, 210mg sodium.
From The Wellness Kitchen
