This dish is a surefire hit for any super bowl party. No one will ever guess it’s healthy and can be your little secret. Don’t expect any leftovers when you take your casserole dish home. Here’s the deal about the creation of this recipe . . . I’m seeing maple and bacon combinations everywhere – especially on donuts! I’m certainly not suggesting you serve donuts and try to call that healthy. But this alternative could set that craving straight. WARNING! Donuts aren’t good for you – but this recipe is!!! WARNING! This recipe is really addictive. Just have one serving. You can always make it again. WARNING! Your family will ask you to make it over and over and over again. Before you get the recipe, let’s talk a minute about the ingredients... Sweet Potatoes: These orange little babes are packed full of nutrients (in addition to being nature’s candy). Vitamin C helps with immune health and with collagen building. Say hello to sexy youthful skin. Bacon: I know, to anyone who doesn’t eat Paleo, this probably sounds like a dirty word. While I don’t recommend a daily bacon habit, I do think it’s important to discuss bacon and what to look for. Most bacon is packed with toxins you do NOT want in your body. Here is what to look for: nitrate and nitrate free - Uncured. Buy ORGANIC and pasture raised when it comes to your bacon (all meat actually, it’s higher on the food chain). Bacon bonus: it’s high in choline which improves your memory, smarty pants. Cranberries: These tart little ladies are naturally high in fiber and low calorie. Ingredients: 2-3 pounds of sweet potatoes, cubed 1/2 pound of bacon, uncured-organic-nitrate & nitrite-free 1 tbsp dried rosemary, chopped 1 tablespoon olive oil 1/2-1 cup dried cranberries 2 tbsp Grade B Maple Syrup Directions: Wash the sweet potatoes really well. You can peel if you prefer, but I like to leave the peel on to increase the fiber and nutrients. Plus it’s less work and I just call it “rustic” style cooking. Cube the sweet potatoes into about 1 inch pieces for faster cooking. Toss the sweet potatoes in the olive oil and chopped rosemary. Spread out on a shallow baking sheet or even a pretty casserole dish you can serve it in. Bake at 350 degrees for 25 minutes. While the sweet potatoes are roasting in the oven, cook the bacon on the stove-top. Over medium heat, cook the bacon until it is lightly crispy. What does that mean? You can crumble it and non of the fat is still squishy…but it’s not blackened yet. This doesn’t take long. Do NOT add any oil or grease to the pan. Set the bacon aside on paper towels so the fat can drain off and it will cool. Once cooled, chop the bacon into bits. After the 25 minutes of baking the sweet potatoes, remove from the oven and mix in the bacon bits, cranberries and maple syrup. Transfer to a serving dish. Serve and enjoy. Believe me, everyone will enjoy this. If you are vegetarian, simply omit the bacon and this dish is still just as delicious! Click here for a free copy of Jessica's popular eBook Sugar Free Treats. In fact, it’s full of recipes that could be excellent for your Super Bowl festivities. May the team you’re rooting for win!
By Jessica Wyman
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