Here’s a Thanksgiving recipe for you!
This Thanksgiving, the Food Bank of Central & Eastern North Carolina is celebrating healthy food, healthy communities, and friends like you who make our work possible. As a token of our gratitude, we hope you’ll enjoy this delicious recipe chosen by our staff Nutrition Education Manager, Sara Clement, RD, LDN. Have a Happy Thanksgiving!
Roasted Sweet Potatoes and Cranberries
Ingredients:
- 6 cups sweet potatoes, chopped
- 6 cups sweet potatoes, chopped
- 1 bag (8 ounces) fresh cranberries
- 1 tablespoon oil
- 1 tablespoon maple syrup
- 2 teaspoons cinnamon
- 1 teaspoon salt
- Rosemary (optional)
Directions:
- Preheat oven to 400°F.
- In large bowl combine sweet potatoes, cranberries, oil, and maple syrup. Stir mixture until potatoes and cranberries are evenly coated.
- Sprinkle cinnamon and ½ teaspoon salt and stir to coat evenly. Pour onto greased baking sheet.
- Roast for 40 50 minutes or until tender.
- Remove from oven and sprinkle remaining ½ teaspoon salt.
- Cranberries can be optional, could add dried cranberries or raisins after sweet potatoes are finished roasting.
- Garnish with rosemary (optional).
Nutrition Information:
Calories: 153, Calories from Fat: 18, Total Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0g, Sodium: 462mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 9g, Protein: 2g, Vitamin A: 8%, Vitamin C: 8%, Calcium: 5%, Iron: 6%
You can make a difference this holiday season!
No child or family should go hungry during the holidays… and with your help, they won’t! That’s the power of your giving when you share a meal from your table to theirs. And your gift goes even further this winter, thanks to generous friends who are matching donations, up to $56,000! Give today and help us reach the goal of 2.5 million meals before December 31!
