Lemon-Scented Sweet Potatoes w/Apples and Sage
Ingredients ~
3 pounds sweet potatoes, peeled and cut into 3/4-inch cubes
2 tablespoons vegetable oil
3/4 teaspoon salt
Freshly ground black pepper
2 large Granny Smith apples, peeled, cored and cut into 3/4-inch cubes
4 tablespoons butter
1-1/2 tablespoons honey
Juice and zest of 1 medium lemon
1 tablespoon fresh sage, finely chopped
Preparation ~
Preheat the oven to 375°F and line a large baking sheet with parchment paper. Combine the sweet potatoes, oil, salt and a few grinds of black pepper in a large bowl. Toss to coat the sweet potatoes with the oil and seasonings, then spread in a single layer on the prepared baking sheet.
Roast for 20 to 25 minutes until the sweet potatoes are tender and golden brown around the edges.
While the sweet potatoes roast, melt the butter in the microwave for 2 minutes on 80% power (or in a saucepan over medium heat). Stir in the honey, lemon juice and lemon zest.
Transfer the sweet potatoes to a large bowl and add the apple cubes and sage. Drizzle with the butter mixture and toss to coat thoroughly.
Transfer to a casserole dish and return to the oven for 12 to 15 minutes, or until the apples are tender when pierced with a knife. Serve immediately.
