photo: Scott Phillips

Serves 8

Sweet potatoes prepared any way is a winner dish for me. The combination of sweet apples and savory sage make this both a kid friendly and adult friendly dish.

1-1/2 to 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted margarine
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 tablespoons chopped fresh sage
1-1/2 teaspoons fresh lemon juice
1 teaspoon pure maple syrup

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 teaspoon salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the margarine in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and margarine into the bowl used for tossing the potatoes.


When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.