William Pollock's Eat Happy: Roasted Sweet Potatoes and Apples

Yield:

12 to 12 servings

Prep time:

1 1/4 hrs

Notes

This sweet potato dish strikes a perfect balance between sweet, tart, and savory

Ingredients

3 lbs.	orange-flesh sweet potatoes (often labeled "yams"), peeled and cut into 1" chunks
3 T	EVOO
2 each	Fuji, Golden Delicious, and Granny Smith apples, peeled and cut into 1" chunks
1/4 c	maple syrup
	zest of 1 lemon, finely shredded
1 T	fresh lemon juice
1 T	chopped fresh thyme, plus sprigs
about 1 1/2 t	kosher salt
1/2 t	black pepper, freshly ground

Preparation

1. Preheat oven to 425 degrees. In a large bowl, toss sweet potatoes, oil, apples, syrup, lemon zest and juice, chopped thyme, 1 1/2 t kosher salt, and pepper until coated.
2. Spread mixture in a single layer in 2 large, oiled, rimmed baking pans. Roast until sweet potatoes are browned and tender when pierced, 40 minutes, turning chunks every 15 minutes. Transfer to a platter, add more salt to taste, and garnish with thyme sprigs.

Make ahead: Up to 1 day; chill. Reheat, drizzled with a little olive oil, in a 425 degree oven in 2 baking pans, until hot, 20 minutes.

Primary Category:

Vegetables

Seconary Categories:

Thanksgiving
Vegetables
Vegetarian
Apples

Source:

Sunset Magazine, page 76, November 2009.