RECIPE #338, DAY #522
ORIGINAL RECIPE: “Baked Sweet Potatoes and Apples with Cinnamon and Maple Syrup” from a book I got from the library something like 15 years ago*
TIMING: 1 hour
DIFFICULTY: Pretty easy
TOOLS: Soup pot, strainer, potato masher, baking pan…
COOK TYPE: Stovetop and oven
HEALTH: Sweet potatoes are a super food. Add apples (with a rate of one a day keeping the doctor away), antioxidant-rich cinnamon, and sulphur-rich onions, and you have a winner.
EXPERIENCE: I hate to see all the veggies at Thanksgiving feast become all sugar-coated. In fact, I don’t allow it. However, this year I decided that I can tend to overdo the rich saltiness, so I sought out a couple recipes that accentuated the natural sweetness of the veggies. This is one of those.
They were good. And (without the onion, rosemary, or garlic), they made incredible sweet potato waffles as leftovers. I highly recommend this, in fact.
NOTES: T0 increase the savory in this sweet-and-savory combination, add onions at the beginning, and later some herbs, like rosemary or parsley, and/or a little garlic.
This does take 3 pans, which bothers some people, but by the time it was done baking I had already cleaned both the pots. The result was a nicely developed dish.
The original recipe makes this extra fancy, by using sliced sweet potatoes and sliced apples. You would line them up prettily in the pan before cover with syrup and salt and baking. It really is a great idea.
- In a soup pot, place 4 large peeled and chunked sweet potatoes. Cover with cool water and bring to boil. Reduce to gentle boil and cook until tender. Drain and set aside.
- Preheat oven to 450F.
- Meanwhile, in a skillet melt 1 tablespoon unsalted butter over medium heat. Add 2 peeled and diced Granny Smith apples and cook until tender. Stir in 1 teaspoon cinnamon and set aside.
- In a baking dish, place the potatoes and give them a mash until they are still quite chunky. Stir in the apple mixture, 1/2 cup maple syrup, and 1/2 teaspoon salt. Taste for salt.
- Bake for about 30 minutes, until top is browned a bit. Serve hot.
Serve with the holiday feast, or all fall and winter long. Mashed sweet potatoes could accompany almost any meal, especially pork.
*Recipe changed from the original.