Tuesday, November 4, 2014

Food Tuesday

Fall weather means Fall flavors for me and today's recipe screams fall with its apple-y, sweet potato-y goodness. The original version of the recipe from Food 52 was for Roasted Sweet Potato and Apples with Pearl Onions and Crispy Sage. See what I mean about it screaming Fall. You can practically smell the crisp breeze in the air. 

I riffed on the recipe a bit and decided to saute everything rather than roasting. I loved the dish but would roast in the future because I think it would further bring out the sweetness in the onions. This time, I went with a quick saute after par-cooking the potatoes. 

Sweet Potatoes with Apples and Pearl Onions
4 cups sweet potato chunks (about 2 average-sized sweet potatoes, peeled and chopped into chunks)
 1 tablespoon olive oil
 1 large apple, chopped into chunks (does not need to be peeled, but can be if you prefer!)
1 clove garlic
2 cups halved white pearl onions
Salt and pepper to taste
½ teaspoon of cinnamon
Pinch of cayenne

Rinse the sweet potatoes and poke holes into them with a fork (all over the potato). Cook them in the microwave or convection oven for about 5-7 minutes. Once potatoes are slightly softened, remove them and let them cool. Heat olive oil in a large skillet on medium high heat. Add garlic and sauté for 30 seconds. Add onions and allow to cook with garlic for about 3 minutes. While the are cooking cut the potatoes into chunks. Add potatoes and apple into skillet with onions. Toss in spices and stir until well combined. Taste. Add salt and pepper if necessary.

Enjoy as a meal by serving over quinoa or with a salad. You can also serve it as a side dish like I did. The main course was roasted spaghetti squash tossed with roasted tomatoes and a sprinkle of parmesan cheese. Yum!! 

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