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Oven Roasted Sweets with Almonds
- 2 sweet potatoes
- 1 onion; diced small
- 1/3 cup thinly sliced almonds
- 3 Tbsp coconut oil; melted
- Salt and pepper; to taste
- Maple syrup; to taste (optional)
Preheat oven to 450 degrees. Bake potatoes for one hour, turning halfway through. During this time you should also toast your almonds for 5 minutes. Set aside. Once potatoes are tender remove from oven, scoop out insides (reserve peel), and mash. Heat a small pan to medium heat and add onion and enough coconut oil to coat onions. Sautee until onion is soft and clear and add to potato mixture. Salt, pepper, and maple syrup to taste and mix well. Heat a sautee pan to medium hot, add about 1/2 Tbsp coconut oil and potato mixture. Cook until mixture is browned and crispy, flip, and crisp other side. Once mixture is crisp, transfer back into peel, and top with toasted almonds.
Posted in: Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sides, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Sides, Spring, Summer, Vegan, Vegan Fall, Vegan Learning Center, Vegan Sides, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sides, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
