‘Tis the season for festive holiday dishes – but that doesn’t mean that indulging has to be unhealthy!
Sweet potatoes are a festive staple that can shine as bright as the ham or turkey on the table—especially foodie extraordinaire, Amy Sherman’s Maple Roasted Sweet Potatoes. This dish has what it takes to impress the grownups, kids, and picky eaters around the table, while leaving out the calorie-filled brown sugar and marshmallows. Amy adds a dash of sweetness and a squeeze of lemon juice for refreshment to the diced morsels—keeping things healthy, Amy uses a T-fal ActiFry as a speedy crock to cook the potatoes with pulsating hot air, which in turn lessens or eliminates the need for oil altogether.
Maple Roasted Sweet Potatoes
2 large sweet potatoes, about pounds
Salt and freshly ground pepper
1 scoop olive oil (optional)
1/4 cup maple syrup
1 Tablespoon fresh squeezed lemon juice
Preparation:
Peel and cut the sweet potatoes into 1 inch chunks. Place the sweet potatoes in the ActiFry pan. Sprinkle with salt and pepper and drizzle with the oil. Cook for 30 minutes until the sweet potatoes are soft. Add the maple syrup and cook an additional 5 minutes or until sweet potatoes are glazed. Serve warm.
