There’s nothing like going on the Paleo or Whole30 diet to make you appreciate sweet potatoes. There was a time in my life when I didn’t see a sweet potato outside the confines of Thanksgiving dinner. You know the dish I’m talking about. The one in which our no-nonsense tuber gets all dolled up in butter and brown sugar and is then smothered with ooey gooey marshmallows?
But maybe not the best thing to be eating on a regular basis. Plus the sweet potato is capable of so much more! Since I’ve been doing Whole30, sweet potatoes have almost become a treat to me. Does that make you feel sad for me? I can see why it might. However, since I started the diet I’ve noticed desserts have become less tempting for me. ‘Junk’ food in general seems to be losing its appeal. If something unhealthy ever does sound good, I can usually think of how I’ll feel after and it immediately sounds less appealing. I think that might be the point of the diet! Hooray!
Back to our sweet potato discussion. I’ve found myself cooking them with just about everything, even eating them for breakfast. Thus, this super simple and ultra delicious recipe. The tart apples go very well with the sweetness of the beets and sweet potatoes It’s also an easy way to sneak beets into your diet. Don’t get me wrong, I love beets…in theory. I love them in the sense that I know they’re good for me, but I kind of have to talk myself into eating them. Beet lovers, please don’t take offense!
I peeled the beet but left the skin on the apples and sweet potatoes. You can peel those too if you want. Chop everything into uniform sizes.
Place everything in a medium-sized bowl. Add pecans. Drizzle with enough balsamic vinegar to lightly coat ingredients. Add cinnamon, rosemary, and salt and pepper. Stir to distribute seasonings evenly. Transfer to an unlined baking sheet. Bake at 400 degrees for about 20 minutes, or until lightly browned.
- 2 tart apples (like Granny Smith or Pink Lady)
- 2 small sweet potatoes
- 1 beet
- 3/4 c pecans
- balsamic vinegar
- 2 tsp. cinnamon
- 1 tsp. rosemary
- 1/2 tsp. sea salt
These seasoning measurements are approximate. I don’t usually measure when I cook…so feel free to adjust according to your taste!