I love sweet potatoes. Not the way that restaurants usually serve them – baked, slathered with butter and brown sugar. In my humble, they are called sweet potatoes because the sweet is already there in supply aplenty.
So I tend to roast my sweet potatoes. My family seems to like them sliced simply, seasoned with any variety of herbs and spices from nutmeg to serrano pepper infused sea salt. (Yes, Alton Brown, I DO know that all salt comes from the sea. Talk to the retailers who label such items.)
However, not too long ago I was taking an apple pie out of the oven at just the moment a batch of roasted sweet potato slices came off the grill. The pie had oozed gooey lusciousness onto the cookie sheet that sat under it in the oven. One thing led to another, and soon a couple of the cooks were dipping sliced sweet potatoes in the apple pie drippings. DI. VINE!
How do I recreate this experience, I wondered, especially since the rest of the family caught us with eyes rolling back from sheer pleasure and tell tales signs of gooey wonderful around our mouths?
Thus was born Roasted Sweet Potatoes with Apple Pie Sauce
Roasted Sweet Potatoes –
Several pounds of thoroughly scrubbed sweet potatoes, skin on – sliced on the bias, about 1/2 inch thick
2 tsp. (or more, if you love this stuff the way that I do) Garam Masala
1 tsp. Chili powder
4 T. Olive Oil
Place spices and oil in large bowl, toss sliced sweet potatoes in this mixture until well coated. Place sliced on foil covered cookie sheet, in a single layer.
Roast in oven at 425 degrees for about 30 minutes, flipping the slices half way through. Test with fork to determine tenderness.
Roasting can also be accomplished by placing sweet potato slices in a grilling basket on the BBQ, until they are nicely scorched and fork tender. This is how we tend to prepare them.
Apple Pie Sauce –
1 tart apple, such as Granny Smith, peeled, sliced and cored
1/4 cup packed brown sugar
Juice of 1/2 lemon, plus chopped zest of lemon if you like
3 T. butter
1/2 tsp. cinnamon
Melt butter in sauce pan over medium heat, adding brown sugar and stirring until combined. Add cinnamon, and lemon juice, stir. Add apple slices, cooking until soft. Using potato masher, smash the cooked apple until it is in small chunks.
Allow mixture to cook without boiling, until it has thickened to desired consistency – somewhere between syrup and honey.
Serve sweet potato slices with a drizzle of the sauce over the top. Enjoy!
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