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!



Tomato Basil Soup + Parmesan Crusted Grilled Cheese

I’m tired and feeling a little uninspired at the moment with just 45 mins to get dinner ready. After a quick flip through the pile of papers and recipes to try, I land on a favorite. Comfort food to the rescue!


Comfort food to the rescue

This recipe was scribbled on a scratch piece of paper by a sous chef at a four star resort I worked at and it was a favorite at the restaurant. I couldn’t believe it used canned tomatoes and sauce! But that makes this super fast to make. Add a parmesan crusted grilled cheese and night made.

So, I’m going to share my secret recipe because I love you…and you’ll love it.

Tomato Basil Soup (Bisque)

2 T olive oil

1 small to medium yellow onion diced

15 oz can tomato sauce

2 – 15 oz cans of diced tomatoes

2 T balsamic vinegar

2 T sherry

4 cups heavy cream (or half and half but it’s a little grainy looking) **I’ll admit I use less, just to save some calories.

fresh basil – chopped

salt and pepper to taste

Directions: Sautee onion in olive oil until soft. Add Sherry and cook for a couple minutes until reduced. Then add all tomatoes, balsamic vinegar, cream and half of cornstarch mixture.

Let simmer on low heat until warmed through (about 20 to 30 minutes). Note, don’t try to rush by turning it up, you’ll scald the cream. Add additional cornstarch mixture to thicken as desired/needed and add salt and pepper to taste.

Mix in fresh, chopped basil just before serving and garnish the top of each serving with a little more if desired.

This soup is amazing with your favorite grilled cheese sandwich, but I sneak a little grated parmesan onto the outside of the sandwich (easiest to sprinkle on pan and set sandwich on top of it). The crispy cheese on the outside is an awesome extra little kiss for your mouth and makes your family feel extra special. ❤