I had a pork tenderloin and was thinking what to serve with it, and I remembered I had sweet potatoes, and thought “bake sweet potatoes with apples”! I don’t remember ever trying this before and I was very happy eating it. I think I used a Gala apple, and just a little maple syrup. I subbed walnuts for crunch since I had some, which didn’t ruin it. This would be a fine Thanksgiving side dish if your family isn’t wedded to the traditional marshmallow yams.
Here’s my dinner with the pork tenderloin and some of the leftover braised red cabbage from my previous WFD It needed a little sauce on the meat to look finished.
Cinnamon Sweet Potato Apple Bake
from TheRealFoodDieticians — serves 4
- 2 medium apples, sliced (fuji, gala or honey crisp work great)
- 2 medium (8-9 oz. each) sweet potatoes, peeled and sliced into 1/8th-1/4-inch. rounds
- 3 Tbsp. ghee or butter, divided (for vegan-friendly, sub coconut oil)
- 1/4 cup water
- 2 tsp. cinnamon
- Sea salt
- Optional – 1/3 cup chopped pecans
- Optional – 2 Tbsp. pure maple syrup
Preheat oven to 375℉.
In a 9×13 inch casserole dish, combine the sweet potatoes, apples, 2 Tbsp. melted ghee or butter, water, and cinnamon. Mix until apples and sweet potatoes are evenly coated. Cover with foil and bake in the oven for 40 minutes.
After 40 minutes, remove foil, add optional pecans, stir and bake for an additional 10-15 minutes or until sweet potatoes are cooked through to your liking.
Remove from oven, toss or drizzle with 1 Tbsp. melted ghee or butter and dash with cinnamon and a little sea salt.
Optional – Drizzle with a little maple syrup and top with additional chopped pecans.
I’ll be eating dinner in the parking lot tonight, since Washington at Stanford is one of the late football games. I’m making chili to take as our main course. What’s for dinner at your place?