Mashed Sweet Potatoes with Sautéed Apples
I seriously can’t wait until next week! Three day work week, lots of great food, much-needed time spent with my wonderful family. Pretty good stuff if you ask me.
So I decided to keep the holiday recipes coming because I’d honestly eat them on any given weeknight…they’re just that good. Sweet potatoes are one of my favorite go-to healthy dishes. They’re inexpensive, last awhile in your kitchen (so I buy in bulk!), and are such a great source of essential vitamins and fiber. Often times I’ll throw one in some tinfoil, pop it in the oven and season with a dash of cinnamon and nutmeg for a quick, easy lunch, but they’re also a great addition in soups or even side dishes.
Here’s one side dish I think your family will just swoon over this Thanksgiving. Seriously what born and bred American doesn’t like a heaping pile of mashed potatoes?? Well this mash has a bit of a twist *cough cough* sauteed apples and fried rosemary.
Yes I said fried.
Frying the rosemary in a touch of olive oil just before serving not only enhances the flavor, but ads a little crunch to the overall dish. Now you of course do not have to do this, but hey I thought it was fun. Feel free to add toasted pecans or even granola in place of rosemary for a good crunch!
- 4 to 5 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 Tbsp olive oil
- 2 Tbsp brown sugar
- 5 medium Golden Delicious apples, peeled, cored and cut into 6 wedges
- ¾ to 1 cup reduced-sodium chicken broth
- 1 tsp. salt
- ⅛ tsp. ground black pepper
- ½ tsp. nutmeg
- Pinch of cinnamon, to taste
- Bring sweet potatoes to a boil in a large pot of lightly salted water, covered, for 15 to 20 minutes, until tender. Drain and return potatoes to the pot and set aside.
- While your potatoes are boiling, in a large over medium heat drizzle olive oil, add apple wedges in a single layer and sprinkle with brown sugar.
- Cook for about 20 to 25 minutes until apples are tender and caramelized, turning frequently.
- Mash potatoes with an electric mixer on low speed until smooth.
- Gradually add broth, beating to make potatoes light and fluffy. Season with salt, pepper, nutmeg and cinnamon. Cook and stir over medium heat until heated through.
- In a small skillet, drizzle a bit of olive oil until hot, but not smoky. Fry rosemary leaves for about 45 seconds until crispy.
- Remove with a slotted spoon and top sweet potatoes with caramelized apples and crisp rosemary. Enjoy!