Originally, this was my attempt to recreate part of a frozen dinner. I found several similar recipes online that gave me a general idea of how to make it work. With my improvements over the past few years, it’s much better than the original!
2 lb sweet potatoes, or a little less
4-6 oz cranberries
3 Tb coconut oil or butter
3 Tb cinnamon
4 Tb vanilla
1/2 cup water
1/2 cup brown sugar (optional for people who are used to sugar in everything)
Turn oven to 350 and bake sweet potatoes for 20-30 minutes so they’re easier to cut. Peel and cut in about 1/2-3/4 in cubes. Cut cranberries in half crossways (easiest when they’re frozen) and rinse under fast-running water to clean out the seeds.
Melt oil and stir in flavorings and water. Mix everything together in a 2-qt casserole dish. (If the sweet potatoes don’t all fit in the pan, freeze the rest to use in Superfood Soup.) Cover and bake at 350 for 30-40 min or until sweet potatoes are soft.
Use winter squash instead of sweet potatoes.
Add 1-2 diced apples. (use a bigger pan)
Add 1/2 cup shredded coconut and an extra 1/2 cup water.
Faster option: Cut and freeze a bunch of sweet potatoes ahead of time. Either thaw before making the casserole, or baking time will be longer.