I’m always excited to create healthier versions of classic comfort food. When I started these Cinnamon Raisin Diced Sweet Potatoes I set out with a sweet potato casserole in mind. I know lots of families whip up that decadent dish for holidays but for some reason my family never did. Did your family? It wasn’t until I was older that I tried it. As you can imagine I loved it right away. Let’s be real, it’s basically a dessert.
Whenever we have a big night out and my husband asks where I want to go I usually pick Ruth’s Chris Steakhouse. They make a mean sweet potato casserole. One day we looked up the recipe online and it has a stick of butter in a single serving! Yikes! No wonder it’s so tasty!
You know me, I wasn’t going to go the traditional route. I don’t like finishing a meal and feeling like I need to hibernate for a year. So there is no stick of butter or marshmallows in this version. Instead I focused on introducing sweetness through the natural sweet flavor of sweet potatoes plus plump golden raisins. And of course there’s plenty of cinnamon.
First you dice your sweet potato into very small chunks. The smaller they are the faster they’ll cook. Try to keep them all around the same size so you don’t end up with some bits of potato that aren’t quite done.
Saute your potatoes in coconut oil. Mmm I love using coconut oil. It has such a mild coconut flavor and it’s the perfect match for sweet potatoes I think.
Once your sweet potatoes have some brown on the outside (gotta love anything caramelized, right?) toss in the raisins, chopped pecans, cinnamon, and ghee (clarified butter). Cover and cook for a few more minutes. Voila! You’re done!
- 2 teaspoons coconut oil
- 3 medium sweet potatoes, diced
- ¼ cup pecans, finely chopped
- ⅓ cup golden raisins
- 1 teaspoon cinnamon
- 1 teaspoon ghee (substitute coconut oil for a dairy free version)
- Add your coconut oil to a pan and heat to medium high heat.
- Once oil is hot add diced sweet potatoes. Cook for 5 - 7 minutes or until outside of potatoes are browned. Stir frequently to prevent sticking.
- Once potatoes have browned add chopped pecans, golden raising, cinnamon, and ghee. Reduce heat to medium. Cover and cook for an additional 5 - 7 minutes or until potatoes are soft.