Our third of five food-allergy friendly recipes is tasty as a side dish or dessert. And it’s nutritious!
Recipe courtesy of Whole Foods Market
1 1/2 pounds whole sweet potatoes
3 granny smith apples, peeled, cored & sliced
Juice of 2 oranges
Zest from one orange
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 Tbsps butter – replace with milk free margarine if allergic to milk
2 Tbsps brown sugar
1/2 cup chopped nuts – replace with crushed corn flakes if allergic
1) In a medium sauce pan cook unpeeled whole sweet potatoes in boiling water for about 20 minutes until fork tender. Drain. Or bake potatoes at 400°F for 45 to 60 minutes until soft to touch.
2) While cooking potatoes, heat apples and orange juice in a skillet with spices and orange zest. Cover and cook for 3-5 minutes until apples soften.
3) Peel sweet potatoes and slice. Layer sweet potatoes in microwave safe casserole dish with apple slices. Sprinkle with mixture of brown sugar, butter, and nuts (or substitutes).
4) Microwave on high for 4 to 5 minutes.