Farm life, Recipes

Sweet Potatoes and Apples

recipe for sweet potatoes
Sweet Potatoes and Apples

Sweet potatoes have basically been relegated to a Thanksgiving cameo once a year….and I never am the one who makes them or puts them on my plate. Convinced I didn’t like them, or maybe it was the marshmallow smother (gag), I have lived a happy, sweet potatoe free life. Until now.

My daughter, who lived in Mexico for a couple of years, taught me redemptive grace for the oh-so-good-for-you-vegetable. Packed with vitamin A, potassium and fiber, they are a great, low-fat partner in health. In fact, I’m going to plant them in my garden next year – now that is full vegetable salvation!

This recipe is simple (10 mins to prep), delicious as a side dish to chicken or pork, or as a meal in itself. It is gluten-free, sugar-free, can be made vegan, and would also be great for toddlers and kids. Let’s hear it for a vegetable win … and a little swagger on the GF/vegan status too!

Sweet Potatoes and Apples

This recipe makes about 4 medium servings but can be scaled up or down easily.

  • 2 sweet potatoes (peeled) and 2 apples (not peeled) cut into cubes (I do about 1/2 inch bites). Firm varieties of apples work best like honeycrisp or pinks, but any kind can work. The softer apples will just be a bit mushy, but still taste amazing. Also, on apples, the sour types like granny smiths might be a little tart since there is no sugar, but make it your way, you can always add a little honey to sweeten if that is the apples you have.
  • Mix in 1/2 c of dried cranberries
  • Sprinkle with cinnamon (about 1 T) and mix
  • Place all in a greased casserole pan or a lined baking sheet. I use a little butter to grease, but coconut oil works too for you vegans or really conscientious – extra points for less fat! I’m not all Paula Deen level, but I do love me some butter.
  • Dot the mixture with 2 T butter* cut into small cubes. *See note above about butter and swap out with coconut oil if you prefer.
  • Sprinkle top with 1/2 cup nuts. I like pistachios or pumpkin seeds, but use what you have on hand. It adds a nice texture and crunch, plus some bonus protein.

Bake at 375 until potatoes are soft when poked with a fork, about 30-40 minutes.

You can make a big batch and use the extras for leftovers. They are great for lunch, transport well, reheat well and last a week or so in the refrigerator. I cook it year round but it has all the fall feels for sure. A Thanksgiving party in your mouth, minus the marshmallows!

Enjoy.