10.26.2011

Baked Sweet Potatoes with Apples and Walnuts

I'm so happy to have apples again!  I brought home nearly twice as many as last time, and I can't wait to start using them.  The following recipe was sent to me from Dr. Fuhrman because I am a website member.  Members get recipes sent to them daily along with other special offers.  My membership costs around $4 a month and gives me access to online tools such as custom menus, "ask the doctor" forums, and a large archive of recipes.  The recipes alone make the membership worth it.  My only complaint is that a very small fraction of the recipes have pictures with them, which is usually the reason why we choose to make most things: because they look good.  First is my recipe as I made it today, followed by the official Dr. Fuhrman Baked Sweet Potatoes with Apples and Cranberries.


ANK Baked Sweet Potatoes with Apples and Walnuts


Ingredients:
1 very large sweet potato, peeled and cut into 1 inch chunks
1 large golden delicious apple, peeled and diced
3/4 c chopped frozen prunes
1/4 c raisins
1/4 c pineapple juice
1/4 c walnuts, lightly chopped

Directions:  Preheat oven to 350 degrees F.  Place sweet potatoes in a baking dish and top with diced apples, prunes, raisins, and walnuts.  Pour pineapple juice over evenly.  Cover tightly with foil.  Bake for 1 hour and 15 minutes or until sweet potatoes are tender when pierced with a fork.


Dr. Fuhrman's Baked Sweet Potatoes with Apples and Cranberries
Ingredients:
4 large sweet potatoes, peeled and cut into 1 inch chunks
2 medium Granny Smith apples, peeled and diced
3/4 c cranberries, fresh or frozen
1/2 c raisins
1/2 c orange juice

Directions: Preheat oven to 350 degrees F.  Place sweet potatoes in a large baking dish.  Top with diced apples, cranberries, and raisins.  Pour orange juice over all.  Cover tightly with lid or foil.  Bake for 1 and 1/4 hours or until sweet potatoes are tender when pierced with a fork.


I have to say this recipe is just delicious!  I made it very late on Tuesday night and did not get to try it till Wednesday for lunch.  It was savory enough to have for lunch or for more of a dessert.  I'm planning on having it in my oatmeal tomorrow morning.  Yum!

I've gotten in the habit of keeping a couple different choices of frozen fruit in my fridge, such a prunes, bananas, and pineapple.  What is your favorite frozen fruit to keep on hand?




1 comment:

  1. This looks delicious! Do you think you could omit the juice though? In his book he mentions to never use fruit juice so I'm just curious as to why he posted this recipe. Thanks for the recipe!

    ReplyDelete