It wasn’t until recently that I began incorporating sweet potatoes into my everyday cooking. (I LOVE grilled sweet potatoes… my favorite way of preparing them!) Growing up, my family did not have them for Thanksgiving or any other time of year for that matter. And the sweet potatoes I did try at friend’s houses were, well, gross. Toppled under globs of marshmallows and other sweet items, it was a sweet, mushy festival I didn’t want to be a part of.
Fast forward to Thanksgiving 2011. I offered to bring a gluten-free stuffing to my husband’s family’s Thanksgiving meal. I was then counter-asked to also bring “the sweet potatoes.” I felt as if there were some sweet-potato expectations I wasn’t privy to. So I began doing some internet searching. I decided “to heck with it,” I’ll just make some sweet potato french fries and call it a day. But then my brain started turning. I have to travel 1 hour to my destination with sweet potato french friends in the trunk of my car. It’s cold outside. The sweet potato fries will get cold. Then turn mushy… ARG! I called on my good friend Rachel for some sweet potato bail-out assistance. And she wonderfully shared with me her mother’s roasted sweet potato and apple recipe. It was a HUGE it. Thank you Rachel and Grandma Sue Sue.
The tartness of the Granny Smith apples really plays well with the sweetness of the potatoes. The potatoes are only cut up, not mashed or mushed. (Perhaps I have eating sweet potato baby food as a subconscious nightmare?) Yes, there is butter and brown sugar to make this a true holiday dish. I hope you enjoy!