Sweet and spicy, and full of citrus and tang, this is a nourishing, hearty, and healthy meal! A sweet glaze of honey and orange envelope aromatically spiced sumac sweet potatoes and gut-friendly (and gut healthy) beet sauerkraut!!!

Honey Orange Sumac Sweet Potatoes & Beet Kraut

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Honey Orange Sumac Sweet Potatoes & Beet Kraut

1 Tbs. olive oil
1 sweet onion, thinly sliced
1 lb. sweet potatoes, peeled and chopped into 1” chunks
sea salt and pepper
2 Tbs. spicy honey
1 tsp. sumac powder

Juice and zest of 1 fresh orange, divided

1 cup Wildbrine Red Cabbage & Red Beet Sauerkraut

In a large pot, heat the oil until simmering.
Sauté the onion until translucent. Season with salt and pepper.
Add the sweet potato chunks. Stir to coat in oil, cover, and cook (stirring occasionally) until soft.

Reduce heat to very low.
Add the honey, sumac, and half the orange juice and zest.

Meanwhile, toss together the sauerkraut and remaining orange juice and zest.

Serve the sweet potato mixture topped with the citrusy Wildbrine Red Cabbage & Red Beet Sauerkraut mix.

Top with additional zest and orange slices.