Roasted sweet potatoes with apples and maple-sage butter:
From: Fine Cooking Oct/ November 2011
Roasted sweet potatoes have a lush, tender texture and concentrated flavor. When paired with maple syrup and apples, they make a deliciously sweet side that works with anything from pan-seared steak to roasted turkey. Serves 6 to 8
- 1% to 2 lb. sweet potatoes, peeled, halved crosswise, and cut into %-inch-thick wedges
- 2 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbs. unsalted butter
- 1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
- 1 Tbs. chopped fresh sage
- 1% tsp. fresh lemon juice
- 1 tsp. pure maple syrup
Position a rack in the top third of the oven and heat the oven to 475. In a large bowl, toss the sweet potatoes oil, 1tsp. salt, and a few grinds of black pepper. Spread the potatoes rimmed baking sheet. Roast for 10 minutes; flip the potatoes until tender and browned in spots, about 5 minutes more. While the potatoes roast, heat the butter in a 12 inch skillet. Over Medium High Heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.
When the potatoes are done, add them to the apples and gently combine with a spatula. Season to taste with salt and pepper, and serve.
