Apple and Sweet Potatoes w/Cider Maple Glaze

In my attempt to replace the dreaded "Orange Marshmallow Stuff" on our Thanksgiving table, I somehow stumbled across this recipe and convinced my mom to let me make this instead. This recipe was one of my mom's favorites, so it holds very special memories for me. I haven't made it in quite a while, but it's time I dust the recipe off and maybe it will find a new home.




Sometimes I add cinnamon, and I also use different apples depending on the flavor combination I am looking for. The recipe calls for Granny Smith apples for tartness, but in this photo I used our local Honey Crisps and it was delicious!





I was a bit lazy and did not peel my apples and they turned a nice dark color, which I like. You can avoid this by peeling your apples or leaving the foil on longer or baking the last 20 minutes at a lower temperature.



Apple and Sweet Potatoes w/Cider Maple Glaze

4 tablespoons unsalted butter
6 sweet potatoes (4 1/2 pounds), peeled and sliced 1/4-inch thick
6 large Granny Smith** apples (3 pounds)--peeled, cored, and sliced 1/4- inch thick
1 cup pure maple syrup ( more if you like it sweet)
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350°. Grease 2 very large, shallow baking dishes using 2
tablespoons of the butter. Alternating the sweet potato and apple slices,
arrange the slices in the baking dishes in a single layer of concentric circles.

2. In a medium saucepan, combine the maple syrup, cider, butter, and salt. Simmer over moderate heat for 5 minutes. Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.

Bake in the center of the oven for 50 minutes. Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase the oven temperature to 450° and place the dishes in the upper third of the oven. Continue baking for about 25 minutes
longer, basting a few more times, until the sweet potatoes are tender and nicely glazed. Serve hot.

**I use Honey Crisp or any crisp sweet apple, or a mixture of your favorite apples.

MAKE AHEAD
The recipe can be prepared up to 1 day in advance and refrigerated. Reheat,
covered, in a 400° oven for 25 minutes.

Enjoy,

Chef Deb

Oven Roasted Sweet Potatoes w/Browned Butter and Fried Sage

As a child growing up in Texas, I was never really fond of my families version of sweet potatoes. Someone would open a can or two of  "yams" and mash them slightly, pile on the brown sugar and marshmallows and bake it until there was little life left.  Now, there really is nothing wrong with this version of a very popular southern side dish. In fact, one southern Food Network star showcases this dish every year and people rave about it. You either LOVE the dish or you don't. Personally, I will pick salty-savory over sweet-savory every time!

 

Last year, my pastry chef and I were cooking at a ranch in Wyoming and for Thanksgiving we created this dish ( I am sure it was more of Teresa's idea).  I say we created it, because I have looked for it on the Internet and so far, I have not seen this particular application.

Normally, we just arrange a pile of these beauties in a huge bowl and garnish, garnish, garnish. But for the sake of this post, I had to add a bit of color to make the photo visually stand out. Try to use several different shades of sweet potatoes, it is more interesting and your guests can choose their favorites.

This dish is really simple and it utilizes an ingredient many of you will see over and over again in my cooking; Browned Butter or Beurre noisette. When you are warming the butter and the milk solids drop and begin to brown, you will notice this warm, nutty butter smell slowly emerging from your pan. THAT little bit of toasty goodness is all you need to take an average dish over the top, to completely divine.  I use this trick in sauces, pound cakes, shortbread cookies, soups or over plain sweet potatoes, as we will be doing today.  This is what you are looking for:

Oven Roasted Sweet Potatoes w/Browned Butter and Fried Sage Leaves

4-5 lbs. Sweet Potatoes/Yams

1/2-3/4 cup unsalted butter

15-20 sage leaves

Sea or Kosher salt

Fresh Ground black pepper

Preheat oven to 350 degrees

Scrub sweet potatoes and pierce each twice (2 x) on the TOP (if you have holes facing down the sugar will seep out onto your oven floor).  Place each potato directly onto your oven racks and keep them at least an inch apart. Bake for 30-45 minutes or until a sharp knife inserts easily. Some of your potatoes will cook more quickly then others, so check the smaller ones first and remove them when they are done.

While the potatoes are in the oven, heat a small saucepan on medium low heat and add butter. Butter will melt, the milk solids will rise to the top, and when they begin to drop back down, there will be some splattering, so be careful.  After 5 minutes or so you will notice the milk solids will begin to brown.  At this time, toss in your sage leaves and "fry" for 1-2 minutes. Remove sage leaves from butter and drain on paper towels.  Reserve for garnish.

Keep on eye on your butter, as it browns it should have a "nutty" smell. Once it begins to darken, carefully transfer the butter to another heat resistant dish. This stops the cooking process and keeps the butter from burning.  You are more then welcome to strain the butter to remove the dark bits, but why make more work for yourself.  You can either skim the clear brown liquid from the top or you can just include those little tasty bits in your dish.  

To Serve: Carefully cut roasted potatoes into quarters, arrange on your serving dish and spoon browned butter over all the pieces, liberally salt and pepper, then scatter whole or crushed sage leaves on top.

**Note: dried sage will not work in this dish, nor will thyme leaves.  I find rosemary is a bit too overpowering as well.  Try to use fresh Sage leaves, you will find it in abundance this time of year and it really makes this dish perfect. Once the sage is fried the flavor becomes really delicate, and nice. 

Enjoy,

Chef Deb

P.S.  Thank you Aunt Judy , for reminding me of this dish.  I'd like to know which recipe was more popular in Virginia, this one or the Sweet Potato Apple....