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Dessert For Dinner

November 15, 2010

By Brianne Harrison

I’m a sucker for sweet potatoes. They’re versatile, delicious, nutritious, and kind of make you feel like you’re eating junk food with dinner. They’re wonderful roasted in the oven, but that’s fairly time consuming. So, when I need them in a hurry, I use this recipe:

Sautéed Sweet Potatoes and Apples

Serves 2

2 large sweet potatoes, sliced about ¼” thick

1 firm, tart apple, cored and sliced about ½” thick, skin left on

½ yellow onion, sliced

1 ½-2 tsp. cinnamon

splash of apple cider (I recommend buying local—Terhune’s is my favorite)

knob of butter


Melt the butter in a non-stick pan over medium heat. When the foam subsides, add the onions and stir for a few minutes to allow them to caramelize. Once they have some color on them, add the sweet potatoes, cinnamon, and apple cider. Toss to combine, and cover with a lid. If the potatoes start to burn, turn the heat down. When the potatoes are just starting to get fork-tender (about 5-7 minutes), add the apples and re-cover the pan. Cook for another minute or two, until the apples start to soften a little, but don’t let them turn to mush. Uncover the pan. If there’s a lot of liquid, cook uncovered over medium heat for about 30 seconds to a minute, so the juices thicken. Serve.

This goes beautifully with roasted chicken or pork.

Healthy Roundup

Sweet potatoes are fairly low fat but high in dietary fiber. They’re also loaded with vitamins A and C, and they offer a healthy dose of vitamin B6 and potassium. Sweet potatoes are complex carbs, which means your body digests them slowly, raising your blood sugar gradually, so you feel satisfied longer.

Apples, like the potatoes, are a good source of dietary fiber and vitamin C. They also contain phytonutrients that serve as antioxidants, as well as flavonoids. Both of these support heart health

Cinnamon has been said to lower blood sugar, triglycerides, LDL, and cholesterol in people with type 2 diabetes. Cinnamon is also a rich source of antioxidants; can stop the growth of bacteria, fungi, and yeast; and has anti-clotting and anti-inflammatory properties.

One Comment leave one →
  1. November 15, 2010 10:05 am

    Thank you for this recipe! I love sweet potatoes but only ever roast them or use in a soup.

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