Creamy Sweet Potato Fall Bake

Sweet potatoes without the heavy sugar. This is new one.

2 cups of sweet potatoes(peeled, chopped into 1/2 inch pieces)

2 cups of butternut squash (peeled, chopped into 1/2 inch pieces)

2 cups of carrots (large, peeled and chopped into 1/2 inch pieces)

1 whole yellow onion chopped

1 cup of water

1/2 cup of organic coconut milk -full fat from can

3 garlic cloves minced- garlic press from pampered chef my fav!

1 1/2 tsp nutrition yeast

2/3 tsp sea salt

Preheat oven to 400,line your casserole dish

Add in chopped veggies toss to mix

Add in remaining ingredients to a shake and pour jar and pour liquid over the vegetables.

Stir to mix

Cover the baking dish and bake for 45-50 minutes until tender

4 servings

Calories 178 per serving

Fat 6 gm

Carbs 31g

Fiber 6g

Protein 3g

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