One of the first foods I’ve added in “after SCD” is sweet potatoes. This Thanksgiving I made a dish with sweet potato and apples which after searching online I see is actually a popular dish. I have since made it with butternut squash and it is a wonderful SCD Thanksgiving dish.
For 4 regular-sized servings. If you have hungry people over or a large family, double or triple this in a bigger dish!
2 large sweet potatoes (or about 1/2 butternut squash)
2 large red apples
1/3 cup butter
1/8-1/4 cup honey
The first time I made this I pre-cooked the sweet potato by boiling them. I wanted to speed up the baking time since I was putting this in after the turkey was done. Let them boil until almost soft, then remove them from the water and cool. Meanwhile, peel and core your apples. Slice up the sweet potatoes and apples about 1/4″ thick or less. Place a layer of sliced sweet potatoes in the bottom of a casserole dish. Add a layer of sliced apple, and sprinkle cinnamon generously over top. Add another layer of sweet potato, apple and cinnamon. Then spoon honey and cut up the butter over top.
Bake covered at 350F for 1 hour. If you did not pre-cook the sweet potatoes, it will take at least 30 minutes longer. The thinner the slices, the faster it should cook. You can test the ‘doneness’ by sticking a fork through to the bottom, everything should be soft.
You can also do this with butternut squash instead of sweet potato for an SCD-legal dish. Slice it uncooked, or cooked until almost done but not soft since it will fall apart too easily. For anyone on the intro diet or who needs to puree vegetables, layer some pureed butternut squash and applesauce with plenty of cinnamon on top of the applesauce layers.
For more Thanksgiving ideas see what I ate for Thanksgiving this year.
Check out Mrs Ed’s Research and Recipes for more SCD Holiday ideas!