When my local CSA delivered an abundance of persimmons this Fall I took to google. I had no idea how to use these curious tomatoesque fruits or that they were loaded with a host of health benefits. These mighty anti-inflammatory fruits are full of vitamins A,C, E, + K plus enough potassium at 20% for your daily serving. But, how did they taste? Like a cayenne covered mango with a hint sweetness and cinnamon. Yum!

While perfect in their simplicity over granola with yogurt or sliced in a salad, I learned from fellow holistic health coach and food alchemist Amanda from Edible Foods SF that their fall flavors really shine when roasted in citrus and holiday spices alongside another seasonal kitchen staple, the sweet potato.

Earthy spuds are sliced and layered with sweet yet spicy persimmons and soaked in maple syrup,  honey, nutmeg , and citrus.  This fresh twist on the classic sweet potato casserole is so good you won’t even miss the marshmallows! 

Check out the recipe below because this dynamic duo is sure to be the prettiest plate on any holiday table.

TWICE BAKED CITRUS SWEET POTATOES

Ingredients:

• 3 large sweet potatoes 

• 2 oranges or 2 lemons

• 1/4 cup of maple syrup

• 1/4 tsp of nutmeg

• 1 tsp of fresh ginger 

• Sea salt 

• Avocado oil 

Instructions:

• Preheat your oven to 425

• Slice sweet potatoes and persimmons into discs 

• Toss in oil + salt 

• Roast in oven 20 minutes until golden brown

• Whisk together the juice from the orange or lemon with the nutmeg, ginger, and maple syrup

• Soak the sweet potatoes in the citrus syrup in a baking dish overnight

• Pop into the oven for 30 minutes 350 and serve