I love white potatoes but never really enjoyed sweet potatoes until the last few years. One of my favorite ways to have sweet potatoes now doesn’t even involve copious amounts brown sugar and ooey gooey marshmallows. These healthy and delicious sweet potatoes are so easy to make and are perfect for a dinnertime side or Thanksgiving Dinner signature dish.
It all started when my husband complained that traditional sweet potato casseroles start with sugary sweet potatoes, add heaps of brown sugar, and end with sugary marshmallows. He already wasn’t a fan of sweet potatoes, and in his opinion, adding more sugar was making it worse.
Being the stubborn person I am, I set out to make Thanksgiving sweet potatoes BETTER. He was going to like them…or else. Perhaps he gave up then, knowing our food “battles” tend to end with me being the victor. Either way, you won’t see him skipping the Thanksgiving sweet potatoes anymore when I make this recipe. Not only does this recipe bring the sugar content way down, but it is gluten-free, dairy-free, egg-free, and vegan friendly. What’s not to love about that?
Sometimes I mash the potatoes and other times I leave them just like they baked. Either way, do whichever works for you. I promise both ways taste just as good.
- 6 medium-large sweet potatoes, peeled and diced
- 1 medium onion, thinly sliced
- 2 cloves garlic, diced
- 3 cinnamon sticks
- 1 tablespoon crystallized ginger, diced
- 1 pinch ground cloves
- Pepper and salt to taste
- Preheat oven to 400 degrees.
- Put potatoes in 9 x 13 dish.
- Add onions, garlic, and seasonings to top.
- Cover dish with glass lid or foil.
- Bake 45 minutes - 1 hour, or until soft.
- Remove cinnamon sticks and serve as is or mash before serving.