Sweet Potatoes and Cherries (Paleo, Whole30, AIP)
Servings: 4 servings
Bring some excitement to your side dish tonight with this easy sheet pan recipe. It can also be pre-made as a dump-and-go freezer meal, saving you the hassle of prepping later.
Ingredients
- 16 oz diced frozen Sweet Potatoes (or 2 fresh medium Sweet Potatoes, diced )
- 1 small Yellow Onion (diced)
- 12 oz Dark Cherries (pitted and frozen)
- 2 cloves Garlic (minced)
- 2 tbsp Avocado Oil (or Olive Oil)
- 1 tsp Dried Thyme
- ½ tsp Sea Salt
Instructions
Directions for cooking tonight (not from frozen):
- Mix all of the ingredients and then spread on a baking sheet or in a glass baking dish and roast at 425 F for 40 minutes, or until the potatoes are tender.
Directions for freezing before cooking (dump-and-go style):
- *If you can't find frozen diced sweet potatoes, you can blanch the freshly diced sweet potatoes by putting them in a pot of boiling water for 3 minutes, quickly removing them with a slotted spoon, and putting them into a bowl of ice water for 3 more minutes. Drain and pat dry with a towel, then proceed.
- Put all the ingredients into a freezer-safe bag or container and massage slightly to mix the ingredients. Push all the air out of the bag, seal, label, and freeze for up to 3 months.
When you want to cook the dump-and-go frozen meal:
- If the potatoes are stuck into one big block, thaw in the fridge overnight. However, if you need it immediately, either put in the microwave for 30-second increments until you can separate them or place the bag in a bowl of warm water for a few minutes until you can separate them.
- Pour the contents of the bag onto a baking sheet covered with parchment paper or into a glass baking dish and roast at 425 F for 40 minutes or until the potatoes are tender.
Nutrition
Calories: 216kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 357mgPotassium: 578mgFiber: 5gSugar: 13gVitamin A: 17189IUVitamin C: 14mgCalcium: 62mgIron: 1mg
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