This week, I did a demonstration/cooking lesson at the Tulare County Employee health and wellness fair. I was asked to show a healthy/nutritious, low cost and easy dish, which I call the perfect recipe! Well this might not be perfect but it fits the bill, and it’s even a dessert. The first sweet potatoes of the season have arrived at farmers market and the Granny Smith apples are in full swing too, so this was a match made in heaven. It was well received by those in the audience and I hope you enjoy it as well. A savory variation of this beautiful and tasty combination that would go well with turkey or pork, is to toss the apple and potato chunks with olive oil and fresh thyme then roast in a hot oven 450 ° for about 15-20 mins or until knife tender, Add salt and pepper to taste and toss in a handful ot toasted nuts if desired.
Sweet Potato and Apple Praline
2 to 2 ½ lbs of orange fleshed sweet potatoes/yams, peeled and cut into chunks or slices, all of similar size
2-3 Tbsp butter
2 to 2 ½ lbs tart apples, i.e. Granny Smiths, peeled and cut into 1 “ chunks
1/3 cup brown sugar
Zest of 1 lemon
1 Tbsp lemon juice
1 tsp cinnamon
1/3+ cup of toasted coarsely chopped walnuts or pecans
Toss the sweet potatoes and apples with the lemon juice, lemon zest and cinnamon in a large bowl. Sauté this mixture in a large skillet with the melted butter.
When the sweet potatoes are tender, to check pierced with a knife, sprinkle the apples and potatoes with the brown sugar. Cook until the brown sugar melts and begins to bubble.
Add the toasted walnuts and serve.
Can be topped with a dollop of plain yogurt or vanilla ice cream.