2 small sweet potatoes, peeled and diced in 1/2-in cubes 2 small Granny Smith apples, diced 1/2 C fresh cranberries, or 1/3 C dried cranberries 1 T of The Olive Bin's Roasted Almond Oil 1 tsp ground cinnamon 1/4 C roasted chopped pecans, more to taste 1/4 C of The Olive Bin's Fig Balsamic Vinegar
- Preheat oven to 375 degrees F. Stir together sweet potato, apple, and cranberries in a large bowl. Pour in almond oil; toss to coat. Sprinkle cinnamon over mixture and stir again to coat.
- Spread mixture in a lightly-greased 2-quart rectangular casserold dish. Bake for about 20 minutes or until fork-tender.
- Removed from oven. Drizzle vinegar over the mixture and sprinkle chopped pecans evenly over the top. Bake another 5 minutes.
NOTE: Feel free to use other fruits or vegetables in place of or in addition to those in recipe. For example, butternut/acorn squash and pears are delicious added in!