Side Dish: Sweet Potato and Apricot Casserole

Sweet potatoes, apricots, cinnamon and nutmeg make this family favorite (and vegan friendly) dish tastes like pumpkin pie filling.

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 80 mins

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Sweet Potato and Apricot Casserole

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tbsp corn starch
1 tbsp cinnamon
1 tsp nutmeg
1 cup apricots in syrup
3 peeled sweet potatoes

Instructions

1. Peel sweet potatoes and cut into small cubes. Add to pot of boiled water and cook until tender.

2. Strain potatoes and return to pot. Strain apricots (reserving syrup) and add apricots to potatoes in pot. Mix with an electric mixer, slowly mixing in all of the apricot syrup and sprinkle in the corn starch.

3. Once ingredients are fully mixed, add cinnamon and nutmeg, to pot and continue to puree. Mixture should resemble baby food.

4. Move potato mixture to an oven safe casserole dish and bake at 350 °F (175 °C) for 45 minutes, or until top is a golden color and mixture has thickened.

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