Here’s a great Christmas side dish. You’ve got sweet, salty and buttery all one 1 plate. Does it get any better?
Roasted sweet potatoes and apples in maple sage butter print(4-6 servings)
- 2lbs of sweet potatoes, peeled and cut into wedges
- Olive oil
- Salt and ground black pepper
- 2 medium gala apples, peeled, cored and cut into wedges
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon pure maple syrup
- Preheat oven to 475 degrees F
- In a mixing bowl, add the potatoes and drizzle with olive oil, salt and pepper. Mix until coated.
- Spread onto a sheet pan and roast for 10 minutes.
- Turn the potatoes and continue roasting for another 5 minutes.
- Meanwhile, in a large skillet, over medium heat melt the unsalted butter and add the apples. Sauté until brown on 1 side, turn and brown on the other side.
- Add the chopped sage and maple syrup, transfer to a mixing bowl.
- Remove the potatoes from the oven and add to the apples, stir until the potatoes are covered with the maple butter.
Yukon gold potatoes make the creamiest mashed potatoes. What I like is they have thin skins and it’s nice to keep the skin on for the nutrients, so as you mash the potatoes, the skins seem to disintegrate into the potato. I’m always looking for new ways to spruce up regular mash, I’ve added turnip or rutabaga and parsnip. In this case, to go with last nights roast chicken dinner (recipe), I decided to add a sweet potato into the mix.
The combination of the creamy yukon gold potato and the sweetness of the sweet potato had me snacking on it (I mean, I was testing for seasoning), before dinner was even served. This mash is so comforting, I could have made a meal of it all by itself.
Ingredients (4 servings) metric conversion print recipe
- 1lb dutch yellow potatoes
- 1 large sweet potato
- 2 tablespoons of whipped butter (or regular if that is what you have)
- Ground black pepper
- Peel the sweet potato and cut into cubes.
- Quarter the dutch gold potatoes, no need to peel, there’s nutrients in the peel, but you can if you don’t like it.
- Add to a large pot of salted cold water, the potatoes will cook evenly if you start them in cold water.
- Boil the potatoes for 10-12 minutes until tender and drain.
- Return them to the pan to dry up any water that might be left.
- Press the potatoes through a potato ricer into a large bowl, add the whipped butter but you can use regular butter. No need to add salt, there is salt in the butter, but you can if you wish.
- Add the ground black pepper and mix. If you find the potatoes are dry, you can add warm milk or broth, add in small amounts so you don’t make them too wet.
Other recipes you might enjoy:
Pumpkin season is not over yet. This comforting pumpkin risotto is creamy and satisfying and a perfect match for the sweetness of acorn squash. And with the addition of sage, has all the tastes of the season.
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Never eat boiled brussel sprouts again. Roasting them with olive oil, salt and pepper brings out a toasty sweetness to this once feared vegetable.
Ingredients (6 servings)
1 lb brussel sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. Cut the ends off the brussel sprouts and any outer leaves. Cut in half. Spread on a sheet pan or roasting pan and pour olive oil, add salt and pepper. Mix with your hands until coated. Roast for 35 to 40 minutes until tender.
We all have, or I hope, vegetables in the fridge that have to be used. For me today it was zucchini and bell pepper so I thought, succotash. I chopped the zucchini and peppers equal size, added frozen corn for sweetness and sautéed them in olive oil with salt, pepper and dried basil. Healthy vegetables with lots of flavor. This was a side dish to accompany lemon grilled chicken. Coat chicken breasts in olive oil, grate fresh lemon zest and dried basil, sprinkle on the chicken along with salt and pepper.