Cranberry Stuffed Sweet Potato

Ingredients

• 4 large sweet potatoes

• 1 t olive oil

• 2 T shallots, minced

• 2 cups cranberries

• 1/3 cup maple syrup

• ¼ cup apple cider

• ½ t sea salt

• ¼ t pepper

• ¼ t ginger

• ½ t nutmeg

• 1 teaspoon cinnamon

• ½ cup pecans

Directions

• Preheat 400*

• Poke each sweet potato with a fork and place on parchment paper on a cookie sheet and bake until tender (one hour.)

• In a medium saucepan, sauté the shallots in oil two minutes.

• Add cranberries, maple syrup, apple cider, salt, pepper, ginger, nutmeg and cinnamon.

• Bring to boil. Reduce heat to simmer and cook for 15 minutes stirring occasionally as not to burn.

• Set aside.

• When sweet potato is cool enough, cut sweet potato in half, slightly mash inside with a fork, top with cranberries mix, and garnish with pecans.

Sweet Potato Chili

INGREDIENTS

• 2 tbsp olive oil or vegetable broth

• 2 medium onions

• 2 tbsp chili powder

• 1 tsp cumin

• 2 medium sweet potatoes, peeled and cubed

• 1 cup vegetable broth

• 2 x 19 oz pinto or black beans, drained and rinsed

• 1 x 28 oz can diced tomatoes

• pinch salt

• 1 tsp oregano

DIRECTIONS

Add all ingredients to crockpot and cook for 6-8 hours on low.