This is one of my favorite side dishes. The coconut sugar and spices caramelized beautifully on the sweet potatoes and pears. This was sweet and delicious.
I hadn't used coconut sugar before. I'd heard good things about it and heard that it was a "better" sugar. This is what I read about it.
Coconut sugar, derived from the flowers of the coconut tree, is an organic, sustainable natural sweetener that shows promising results for people who suffer from chronic illnesses or conditions such as diabetes, gallstones, cancer, heart disease and obesity. This sugar has a low glycemic index and is also a nutrient powerhouse, filled with lots of vitamins, minerals and amino acids. Coconut sugar is minimally processed, unbleached and contains no preservatives.
Coconut sugar is made from the sugar blossoms of fresh coconuts found in the tropics. It is harvested by slicing the bud of the coconut tree flower to release the sap or coconut nectar. This nectar is then boiled into a thick caramel and dried into crystals. Nothing is removed during this process. Coconut sugar is similar in texture and taste to brown sugar but far outweighs its nutritional profile.
Roasted Sweet Potatoes and Pears
Adapted from Laura's Gluten Free Pantry
4 large sweet potatoes, cut into bite sized chunks
4 pears, cut into bite sized chunks
1 cup coconut sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup apple cider vinegar
Preheat the oven to 350 degrees. Spray a 9 x 13 in. baking dish with cooking spray. In a large bowl, mix together the sweet potatoes, pears, coconut sugar, vinegar and spices. After tossing the ingredients together for several minutes, place on the dish or baking sheet and bake for 1 hour.