I tried to think of a more creative name for this dish, but I guess the title just has to remain as simple as the recipe itself. This side item is the best combination of quick, easy, tasty, inexpensive, and in-season produce (at least here in North Carolina at the moment). I think the sweetness of the potatoes should please most kids…my daughters definitely thought it was a hit. Below is the basic recipe, but if you are a chef who likes to experiment I think it could also be good with a little cinnamon and a touch of honey. Don’t be afraid to get creative with it and enjoy!
Sweet Potatoes and Apples
Ingredients
- 2 tablespoons butter
- 1 sweet potato
- 2 apples, any variety
- ¼ cup apple juice, (100% juice, all natural)
Instructions
-
Peel and thinly slice the sweet potato. You can leave the slices round or cut them into a half moon shape.
-
Thinly slice the apple (no need to peel).
-
Melt the butter over medium heat in a sauté pan that has a tight fitting lid.
-
Throw the prepared potatoes into the pan and cook while stirring for a few minutes.
-
Add the apple slices and cook for another minute or two.
-
Keeping the heat on medium, pour in the apple juice, put on the lid, and steam until the liquid has almost evaporated. It should only take another couple of minutes. Serve warm.
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Tara
October 28, 2010 at 1:39 amHrmmmm
Maybe add some toasted walnuts after you plate it up
This sounds yummy! So simple but delicious sounding.
100 Days of Real Food
November 6, 2010 at 12:44 pmToasted nuts would be a great addition!!
Amy
October 28, 2010 at 2:00 amI’ll have to try this. My kids are so negative about sweet potatoes. Even when covered in a crusty sugary crust(very unhealthy) they think it’s “Dis-custing!” I keep trying different ways. Even the baby seems to be picking up on the vibes… sheesh!
The Table of Promise
October 28, 2010 at 10:40 amI just peeled our sweet potatoes now to prep for tonight’s dinner! I can’t wait. The kids love apples but have been trepedacious about sweet potatoes (I know, it’s weird). I am banking that they will love this now. I was told my some of my reader that you can do the same thing with squashes too.
Leigh Anne
October 28, 2010 at 5:22 pmAwesome…Thanks so much for posting!
Melissa
October 29, 2010 at 2:37 amLooks fantastic, Lisa!
Do you find your tastes changing even more now that you’re eating on a budget and therefore can’t always use ingredients that you would normally have used in your meals? Or, do you find yourself using new ingredients and being pleasantly surprised by new flavors because of the budget? Or both? (Or neither? Sorry for all the questions heehee!)
100 Days of Real Food
November 6, 2010 at 1:24 pmHello there! I haven’t really noticed a big difference in tastes/preferences as it relates to the budget yet…but that could just be because it is too early in the project for that to happen yet. As far as new things go we are definitely forced to try new (and cheap) dishes and some definitely turn out surprisingly better than others!
Tara
October 30, 2010 at 1:41 amThis was so incredibly yummy and so easy. I did add a sprinkling of cinnamon. This recipe is a keeper!!! THANK YOU!!
Om Amna
August 25, 2011 at 5:10 amI keep getting under-ripe pears that never soften and to stop wasting them I have done something similar to this recipe with them and have also roasted them along with potatoes, red onions, carrots, parsnips in the oven and they have a yummy flavor, its our most common side dish. Thanks for the great recipes on this whole site,reading from DUBAI, UAE
Christine
October 5, 2011 at 2:39 pmThis was absolutely delicious! I’ve seen a similar recipe before, but it is baked in the oven instead of skillet-baked. We sprinkled a little cinnamon over them as well. This is an easy weeknight side, but could also be dressed up a little for a holiday meal side (i.e. add some marshmallows on top (homemade, of course))! Thanks for your great recipes!
Ashley
October 10, 2011 at 12:10 amI think that a cute name is Sweet Potapples! ;0)
Wendy
November 15, 2011 at 2:33 pmMy mom used to make this dish every Thanksgiving. It’s always been one of my favorites. She’d add cinammon, and I love the use of apple juice instead of a touch of sugar.
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Patti
June 12, 2012 at 10:11 pmI know this is an old post, but if you have anyone wading through old posts, they might be interested…
I make something similar and it’s great with ground ginger.
Amanda
November 20, 2012 at 5:51 pmWe are ready to fully plunge onto this journey, have been able to weeks 1-3 without a problem and it’s week 4 oddly enough we are have had roadblocks. So with that said, the hubby is taking the kids out of town for the weekend so it will give me time to clean out the pantry, refrigerator, etc so we are ready to start it for the betterment of our family’s health.
Shiy
December 14, 2012 at 12:40 amSweeples.
That is what you should name them.
Sandra
June 3, 2013 at 8:13 pmI will use coconut oil instead of butter since I’m dairy free, but it sounds sooo yummy!
Jennifer
June 3, 2013 at 9:34 pmSandra, please let us know how the coconut oil works as a butter replacement. I like to limit our butter intake.
Natalie
June 3, 2013 at 9:34 pmThis sounds amazing! Can’t wait to try it. I first came across your site about a week ago and I’m addicted! Love everything about it and I’m getting such great ideas from it. Have tried a bunch of your recipes already. Even getting the kids to eat things they normally wouldn’t! Thanks for such an amazing site! :)
Ali
June 4, 2013 at 12:03 amLove this dish made with coconut oil and roasted (although summer might not be the best time to roast this one…) with cinnamon and ginger on top. Thanks for reminding me of this favorite!
Kelsey
June 8, 2013 at 5:13 pmWe’ve made these for camping for years–Sweet Potato Hobo Meals! Wrap them up in foil, pop them in the ashes, and have a wonderful dinner. I like them with coconut oil, cinnamon, and dried cranberries! Delish!
Carol
January 6, 2014 at 9:05 pmI just made this, only I didn’t have apple juice, so I squeezed the juice of a lemon and the juice of an orange instead. Oh my goodness it was delicious! I paired it with the crock pot chicken that I had leftover and some green beans I had steamed. Perfect dinner for being snowed in.
Thanks!
Sara
January 10, 2014 at 12:20 pmI make a similar baked dish. I layer sweet potatoes, raisins and/or craisins, apples and pecans. Sprinkle with cinnamon, nutmeg and a little raw sugar. Then dot with margarine/butter. Cover with foil, and depending on what else is in the oven, bake at any temperature from 300-400F, until the sweet potatoes and apples are soft, usually 30-60 minutes. My kids will eat this for breakfast, lunch and dinner. They will even happily eat this as dessert! Everybody loves it! Even people who swear they HATE sweet potatoes have tried it and then asked for the recipe.
Jen
January 22, 2014 at 9:17 pmThis was sooo good and we don’t even like sweet potatoes! I did add cinnamon before serving. Great as a side or even as a dessert.
jena
August 7, 2014 at 8:05 pmAdded cinnamon, nutmeg, pecans. Delicious! !
Helen
October 4, 2014 at 7:14 pmJust wondering why I often see yams (which have the orange color) called sweet potatoes (which are quite white). The picture here looks like yams to me. Is it just a regional naming thing?
Amy Taylor (comment moderator)
October 7, 2014 at 2:05 pmHi Helen. The confusion is widespread: http://www.ncsweetpotatoes.com/sweet-potatoes-101/difference-between-yam-and-sweet-potato/. ;)
Valerie
October 4, 2014 at 8:47 pmI think it is a regional thing. Our sweet potatoes in Hawaii are purple.
Miranda
April 8, 2015 at 8:43 pmSo good! Added honey and cinnamon on top. My 3 year old are it up!
Melissa
September 16, 2015 at 8:09 pmDoes the recipe freeze? Has anybody tried to freeze this? Thanks!
Amy Taylor (comment moderator)
September 28, 2015 at 9:14 amHi there. You can freeze it. The texture will be somewhat different where reheated.
Donna
April 10, 2017 at 9:52 pmAm diabetic, could use calorie counts :)