Harvest Medley

Harvest Medleyharvest-medley.jpg
This recipe showcases some of fall’s most delicious produce: sweet potatoes and apples.  It’s a healthy accompaniment to your Thanksgiving turkey!

gluten-free-icon.gif Gluten Free

Watch Video

Ingredients

  • 4 cups diced sweet potato, scrubbed and skins on
  • 1 Tablespoon canola oil
  • 2 Granny Smith apples, diced
  • 1 teaspoon lemon juice
  • 1 cup of coarsely chopped onion
  • 1/2 cup chopped pecans
  • 2 Tablespoons packed Splenda® Brown Sugar Blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup blue cheese (separate ½ cup and ¼ cup reserved for topping)
  • Cooking spray

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium bowl, toss the sweet potato cubes with canola oil. Spread onto a baking tray sprayed with cooking spray and roast for 15 minutes
  3. In a large bowl, toss apples and lemon juice.  Add potatoes, onion, pecans and coat evenly with brown sugar, salt and pepper.  Add ½ cup blue cheese and mix thoroughly. 
  4. Place contents into a 2 quart baking dish, cover with foil and bake for 20-25 minutes.  Stir, remove foil, and bake additional 20 minutes or until sweet potato is fork tender.
  5. Before serving, garnish with ¼ cup blue cheese.

Serves 12

Nutrition Information
Per ½ cup serving
Calories: 140
Total Fat:  7 g
   Saturated Fat: 2 g
Sodium: 170 mg
Total Carbohydrate: 17 g
    Dietary Fiber: 2.5 g
Protein: 4 g