Caramalized Sweet Potatoes and Peaches

I did just post this on my dairy free blog, but it's too good not to repeat on here!

This side dish kind of stole the show at dinner the other night. :) I'm thinking it should replace the nasty sweet potato casserole dish at Thanksgiving in so many homes (sorry I'm not a fan of the casserole!) Super yummy and the peach and sweet potato flavors were great together! Definitely going to be a regular side dish around here! At my grocery store the sweet potatoes look like regular potatoes and the orange sweet potatoes are labeled as "yams" so do what you normally do, but make sure you don't use the white flesh sweet potatoes- use the orange flesh ones (that might actually be labeled yams)

Caramalized Sweet Potatoes and Peaches

Recipe from Daphne Oz in Relish

Serves 2-3

1 Tbsp organic coconut oil, melted

2 Tbsp pure maple syrup, room temperature (it will make the oil go solid if it's too cold)

1/2 tsp ground cinnamon

iodized salt

1 medium sweet potato, scrubbed and cut into 1 inch chunks (the orange variety)

2 medium peaches, pitted and sliced into 4 wedges each (I only had canned I just made sure I strained them really well)

1 medium sweet onion, peeled and quartered (I used about 1/2 an onion)

Preheat oven to 450. In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss and roast for 5 more minutes. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.