This spicy cranberry apple sweet potato bake is the perfect side dish to any meal. It’s sweet, spicy, tangy and tart. Not only is it flavorful, it’s also colorful and has texture. The apples and sweet potatoes are sweet and soft and the walnuts add a nice crunch. I added red pepper flakes for a little heat and Chinese five spice for its blend of warming flavors.
So far, 2015 is going really well. I’ve been trying to avoid sugar this month (including unrefined sweeteners like honey and maple syrup) and so far, so good. I usually do a sugar detox a couple times a year, and every time I do, I’m always surprised at how addicted I am to certain foods. No more snacking on enjoy life chocolate chips or soft-baked cookies for the next couple weeks… instead, I’ll be getting my sugar fix from fruit.
To help me with my sugar cravings, I’ve started adding fruit to my savory dishes. Take the tangy cranberries and sweet apple in this sweet potato bake. I think that by making more creatively flavored meals, I’m less likely to indulge in something overly sweet.
I have to say, at this point in my Whole30, I’m counting down the days to February. I already know what’s at the top of my to-make list… this glorious skillet cake. For now, enjoy this deliciously simple, sweet and spicy side dish. 🙂Print
- Preheat oven to 350°F.
- Combine all of the ingredients except for the baby kale together in a bowl and mix well.
- Add the mixture to a casserole dish and bake at 350°F for 30 minutes.
- Add the baby kale to the dish, mix well, then cook for another 30 minutes.