Cranberry Orange Sweet Potato Bake

I get tired of eggs. They're great and usually, I can eat eggs and bacon anytime, anywhere, and with enthusiasm.  As the great Ron Swanson said, "Give me all the eggs and bacon you have."

There are those occasions when I'm just egged out but I still want something hot, because it's winter and a smoothie bowl is just not going to cut it.

I also want it healthy, full of energetic ingredients, and adhering to Paleo and Whole 30 rules.

Cranberry Orange Sweet Potato Bake
Paleo  Whole30  Dairy Free  Refined Sugar-Free

2 C Apple Juice
1bag of Cranberries washed and bad ones removed
1t Cinnamon
1/2t Ginger
1/2t Salt
2T Ghee
1/2 c of Chopped Pecans
Zest and Juice of 1 Orange
2 Honeycrisp Apples chopped into 1/2 cubes
2 Med Sweet Potatoes peeled and chopped into 1/2 inch cubes

Microplane Grater
Veggie Peeler
Measuring Spoons
Cutting Board
Chef's Knife
Sauce Pot
Large Bowl

Reserve the Zest
Get it Done
Pre-heat oven to 400°

Wash and sort the cranberries into the saucepan.  Add the 2 cups of apple juice.  Place on the stove and bring to a simmer.

Zest and juice the orange.  Separate the zest and set aside for later.  Add the orange juice to the simmering apple juice and cranberry mixture.  Bring to a boil and then reduce mixture until it forms a "jelly" approximately 10 - 15 minutes.

While the cranberry mixture is reducing wash and chop the apples into 1/2" cubes.

Check the jelly and stir.

Peel the sweet potatoes and cube them as well.

Check the jelly again, stir.

Place apples and potatoes in the large bowl along with the chopped pecans.

Melt the 2T of ghee.

Pour ghee over the apples and potatoes.  Toss with salt, cinnamon, and ginger to coat evenly.  Toss again.

Check the cranberry jelly.  If it has reduced fully add to the bowl. Stir.

Dump contents of the bowl into greased pyrex.

Bake for 45 minutes - 1 hour. Serve topped with a sprinkle of the orange zest.