Halfway through APPLE WEEK! and if not for my daughter’s hungry guinea pigs, I’d be up to my elbows in peels and cores. Many thanks, piggie clean-up crew! And while I’m on the topic of thanking voracious rodents, I suppose there’s a shout out due to a whole bunch of mice back in south central Vermont. Long story short: we arrived at the cabin late Friday to find MOUSE CENTRAL, which put the kibosh on our anniversary dinner plans. Instead of an elaborately prepared feast, we settled for a fireside outdoor picnic. There’s something to be said for simplicity. (and no mice in sight.)
Fast forward to last night.. when I roasted a meaty chicken for our belated anniversary dinner. I’m not exactly thanking the mice for forcing us to postpone, but I guess they helped in their own way. SO.
Today and tomorrow I’ll be featuring apple side dishes that partner especially well with fowl or pork. PS: I hope my story hasn’t spoiled your appetite. Hopefully this will get you going.
Recipe adapted from Hometown Cooking in New England.
SODIUM CONTENT: 18 mg per serving
3 large sturdy apples (Granny Smith or Cortland)
5 T. unsalted butter, divided
3 large sweet potatoes, boiled, peeled and sliced
1/3 c. maple syrup
1 T. packed brown sugar
1 t. ground cinnamon
Preheat the oven to 350 degrees. Grease an ovenproof baking dish and set aside.
Peel and core the apples, then slice them into rounds.
Melt 2 T. butter in a skillet over medium heat. Add the apples and saute a few minutes, until just slightly softened.
Arrange the apples and sweet potatoes in alternate layers in the buttered baking dish.
Melt the remaining 3 T. butter, add the maple syrup and stir to combine. Pour mixture over the sweet potatoes and apples. Combine the brown sugar and cinnamon in a small bowl, then sprinkle over the slices. Place baking dish on the middle rack in oven and bake uncovered until tender, roughly 20-30 minutes. NOTE: Depending upon the thickness of the slices and prior softness, the actual baking time will vary. Translation: be mindful & keep an eye on it. Once tender, remove from oven and serve immediately.
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