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What kinds of foods do you think of when you think of November? Pumpkin pie, probably. Stuffed turkey and mashed potatoes. Cider or mulled wine, something warm and autumnal to fight off the cold. For a lot of people, candied yams or sweet potatoes covered in brown sugar, butter, and marshmallows were always a staple.
These Maple-Cinnamon Sweet Potatoes are my Autoimmune Protocol-friendly answer to that particular seasonal favorite! Warm, sweet, and bursting with the fall flavors of maple and cinnamon, they’re the perfect accompaniment to holiday meals and quick weeknight entrees alike. With only three ingredients and a largely hands-off cook time, they’re quick, cheap, and easy, too!
- 4 small sweet potatoes
- ¼ cup maple syrup
- ¾ teaspoon cinnamon
- Preheat oven to 400 degrees F and pierce the sweet potatoes with a fork 5-6 times each.
- Place them on baking sheet lined with foil and bake until fork-tender, 45-60 minutes.
- Mix the syrup and cinnamon together and serve on top of the baked potatoes.