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Sweet Potato Casserole
  • 2 sweet potatoes, peeled and cubed
  • 1 ½ cups halved Brussels sprouts
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 6 oz. mushrooms, sliced
  • 1/2 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 1 Tsp. fresh thyme (1/2 tsp dried)
  • 1 tsp fresh rosemary/sage
  • 1/2 tsp chili powder
  • 3/4 tsp salt
  • 1/2 cup dried cherries/cranberries
  • 1/2 cup avocado oil – can use olive oil as a substituted if desired
Instructions: 1. Preheat the oven to 375 degrees 2. Combine all the ingredients in a large bowl. Toss with oil of choice 3. Transfer ingredients to a baking dish and cover with foil 4. Bake for 40 minutes. Remove foil, toss then bake, uncovered for an additional 15-20 minutes longer or until the sweet potatoes are cooked through. 5. Remove from the oven and serve.
Provided by:
By Jessica Brick, Current U of A Dietetic Intern

Where You Can Buy Ingredients:

Bonita Bean Company

Brent Haas

Willcox, AZ, 85643
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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