HOWDY friends! I know it's been a long time, but I just had to share this recipe with you before Thanksgiving gets here. I can't imagine why I haven't posted it before, as it's been a favorite of mine for quite a few years now. I originally found it online quite a while back at:
http://www.nyfoodgasm.com/roasted-autumn-trio-apple-onion-and/ . Since then, I've made it more times than I can count. It's a perfect side to go with your Thanksgiving turkey, but it's also delicious with pork roast or pork chops. I can even make a meal out of this stuff alone!
Roasted Sweet Potatoes, Apples &
Onions
Ingredients:
2
tablespoons extra virgin olive oil
1
tablespoon light brown sugar
1
teaspoon pumpkin pie spice
5
medium sweet potatoes (or about 8 oz.), diced
1
large apple, diced (I used Granny Smith)
1
medium sweet red onion, diced (you can
also use a regular sweet onion - the red ones just add a nice touch of color)
(The original recipe called for sage leaves to garnish with, but sage doesn't like me so I left those out. Feel free to use them if that sounds good to you!)
Directions:
Preheat oven to 415°F.
Whisk together the
olive oil, brown sugar and pumpkin pie spice in a large bowl.
Pour the oil/spice
mixture over the fruit & veggies and toss until all are coated.
Place everything on a foil-lined jelly-roll
pan, and bake for approx. 25 minutes or until sweet potatoes
and apples are soft a lightly browned.
Serve warm.
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If you like sweet potatoes, but don't need all the added marshmallows and other sweet stuff every time you have them (I like that stuff too), please give this recipe a try. You'll come back to it time and time again.
I hope each and every one of you have a wonderful and blessed Thanksgiving holiday, filled with the people and traditions that bring you joy. And remember to take some time to thank God for all those things we tend to take for granted daily. Until next time, š ya bunches!
Blessings,
--Faithy
