Roasted Sweet Potatoes with apples and Maple-Sage Butter
A great side dish for Thanksgiving
Servings: 6 people
Equipment
- Skillet
Ingredients
- 2 large sweet potatoes peeled, halved crosswise and cut like steak fries into wedges
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons butter
- 1 large granny smith apple cored, halved crosswise and cut into wedges
- 1 tablespoon fresh sage chopped
- 1½ teaspoon maple syrup
Instructions
- Preheat oven to 475°F.
- Toss the sweet potatoes with olive oil, salt and pepper and spread them on a cookie sheet in a single layer.
- Roast in the top half of the oven for 10 minutes, then flip and roast for another 5 minutes.
- While the potatoes are roasting, melt the butter in a skillet over medium heat until it starts to brown, about 1 minute.
- Add the apples in a single layer and brown on both sides, about 90 seconds per side.
- Then add the chopped sage and stir until wilted, about another 30 seconds.
- Remove from heat and fold in the lemon juice and maple syrup. Scrape them into a serving bowl with a spatula and gently combine the roasted potatoes.
- Serve immediately.