Roasted Sweet Potatoes and Apples

This is one of my husband’s favorite dishes, especially for Thanksgiving, or anytime we have ham or pork chops. It’s pretty easy to make–and the secret is to roast the sweet potatoes and the apples separately so that the apples don’t steam the potatoes.

Unfortunately for you, I didn’t write down exact quantities this morning because I was using produce that I needed to use up.

Glaze:

1/2 cup balsamic glaze

1/2 cup walnut oil

2 tsp salt

4 tsp apple pie spice

4 lbs. sweet potatoes to 1 3/4 lbs. apples–approximately

Whisk together in a large bowl. This is enough to make about 6 lbs of sweet potatoes and apples. Remove about 1/3 of the glaze from the bowl and set aside.

Dice your sweet potatoes into a 3/4″ dice and toss with glaze in the large bowl. Roast (my top oven has a roast setting which is super handy) at 425 degrees until they are brown and tender about 20 minutes. I did this in two batches to avoid crowding them.

Dice apples into a 3/4″ dice and toss with the remaining glaze. Roast at 425 degrees until tender about 15 minutes.

Pour the sweet potatoes and the apples into the large bowl that you used to glaze them and combine. (Microwave briefly if the sweet potatoes have gotten too cool.) And serve.

These are delicious and a lighter alternative to the traditional sweet potato casserole that is usually served at the holidays, although we love that one too.