It’s fall. I can’t stop. I was doing what every normal person does on Sunday in October…organize their liquor cabinet(s) and google fall dishes. I was going to make sweet potato wedges today and then found this recipe on a few blogs, but started @ Smitten Kitchen’s. They did theirs in a cast iron pan and it made me realize I need to go shopping…Amazon Prime…thanks.
This is super easy to make and looks like it’s fancy. So grab your UGG’s, stop being so basic and get to slicing.
Ingredients:
3 medium sweet potatoes, peeled and thinly sliced into rounds
3-4 red potatoes, thinly sliced
2 Apples, thinly sliced (like fuji or gala)
4 tablespoons olive oil
1/2 teaspoon salt
1 clove garlic, minced
1/3 cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon sage, chopped
2 tablespoons brown sugar
Preheat oven to 400º F. Place sliced sweet potatoes and red potatoes in a medium bowl.
Add 2 tablespoons of olive oil, salt and toss to evenly coat. Arrange the slices alternating between sweet potatoes, red potatoes, and apples in the bottom of a baking dish.
In a medium skillet, heat remaining olive oil over medium heat. Saute garlic for 5 minutes, sprinkle in chopped sage. Stir in Dijon and add in the maple syrup.
Continue cooking for 2 additional minutes until syrup starts to simmer. Pour syrup over the sweet potatoes mixture evenly. Sprinkle with fresh cracked salt.
Cover, Place in the oven for 30-40 minutes until cooked through. Uncover, sprinkle with brown sugar and bake an additional 10 minutes. Remove from oven and allow to stand 5 minutes.
