Maple-Cinnamon Sweet Potatoes

11/08/2017 | BY Christina Feindel

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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!

Maple-Cinnamon Sweet Potatoes
 
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Serves: 4 servings
Ingredients
  • 4 small sweet potatoes
  • ¼ cup maple syrup
  • ¾ teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees F and pierce the sweet potatoes with a fork 5-6 times each.
  2. Place them on baking sheet lined with foil and bake until fork-tender, 45-60 minutes.
  3. Mix the syrup and cinnamon together and serve on top of the baked potatoes.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

2 comments

  • Miss says
    02/27/18

    Hi there,
    I cannot eat sweet potatoes, yams, beets, pumpkin or butternut squash. Many if not most AIP recipes here seem heavily dependent on these foods as the basis for substance and flavor which I find hopelessly frustrating.

    I want to fully commit to AIP but I can’t eat these foods.

    Reply

    • Mickey Trescott says
      03/06/18

      Hi Miss! Many folks have additional sensitivities to foods while on AIP. You just have to use recipes using other vegetables. There are still plenty of options out there for you. A service like Real Plans that can filter them out for you might be helpful in your circumstance!

      Reply

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