Holiday Sweet Potato Explosion

Holiday Sweet Potato Explosion

For some of you, holidays are a yearly excuse to gain those 5 – 15 extra pounds with the high hopes to lose those pounds with your January resolution. Let’s not forget the added bonus of those extra 5- 15 holiday pounds: bloating, constipation, puffiness, fatigue and restless sleep. I don’t know about you, but this sounds downright miserable. Is this REALLY how you want to spend the holidays?

What if it WAS possible to enjoy the holidays with delicious food that supported your health, vitality and energy instead of sabotaging it? I use to believe that the holidays were the time during the year when calories and workouts didn’t matter (along with cruises and all-inclusive trips to Mexico). That mindset felt liberating in the moment, but the truth is it left me feeling like a prisoner in my own body. I hated the way I felt and looked and would eat and drink more to escape those feelings. Then I would find myself facing a new year with a bad attitude and little motivation. Can ANYONE relate?

A few years ago, my husband and I decided to explore the possibility of a healthy and delicious holiday season and came up with dozens of recipes we shared and enjoyed with our family and friends. It was the most fun we had created during the holiday season and we have repeated it every year since coming up with new and creative ways to make holiday favorites healthy.

I wanted to share with you one of those recipes and lovingly challenge you to explore some new recipes that just may become new traditions for your holidays.

Holiday Sweet Potato Explosion

*serves 4-6 (double or triple this recipe for your needs)

What You Will Need:

  • 4 large orange sweet potatoes
  • 1 tsp. vanilla extract
  • 1 Tbsp. ground cinnamon
  • 1 small pineapple, coarsely chopped
  • 20-25 raw, unsalted pecans, chopped
  • 12-15 fresh cranberries (optional)

Directions:

  1. Preheat oven to 400 degrees.
  2. Pierce potatoes with a fork and add them to a baking sheet covered with parchment paper. Bake for 1 hour or until potatoes are tender. Remove from oven and let cool. When cool to touch, peel potatoes; place skins aside. Place peeled potatoes in a large bowl; set aside. Do not turn off oven.
  3. Place peels and chopped pineapple in a blender or food processor and puree. Add pureed pineapple to the potatoes. Using an electric blender, blend potato-pineapple mixture until fluffy. Add vanilla and cinnamon and continue to blend until thoroughly combined.
  4. Pour mixture into a 9 x 13 inch baking dish lightly coated with olive oil. Top with pecans (and cranberries if you desire). Bake at 400 degrees, uncovered for 45-60 minutes, or until mixture is bubbly and lightly browned around the edges. Allow to cool in dish before serving.

Note: You can use canned pineapple. Look for an unsweetened variety and drain all excess liquid. You can also add a sprig of rosemary for a festive decoration!

If you would like to enjoy 27 more healthy holiday recipes including desserts and main dishes, visits www.healthyedgeholiday.com for a downloadable recipe book!

 

AmberAmber Thiel
Amber is CEO of The Healthy Edge. She has passionately
created The Healthy Edge lifestyle system and a comprehensive health coach certification program to further her mission of empowering people to live their most abundant life.

To read more articles like hers, get recipes and healthy eating tips follow The Healthy Edge on Facebook and Instagram!