“I could do this better.” That’s exactly what I thought the first time I saw this recipe at Publix (here’s the Aprons recipes link, but they no longer have this recipe online). I gave it an overhaul as it originally included 6 cups of challah bread (and bread wasn’t even in the title!)
Since I used it for Thanksgiving, and most folks already have a favorite dressing or stuffing recipe, I took out the bread and raised the quantities of sweet potatoes and apples. Plus, I eliminated the sugary component. It still tastes just as good and now is Whole30 compliant!
Here it is…roasted sweet potatoes, apples and onions…I bet you’ll love it any time too!
- 3 large sweet potatoes
- 3 small green apples
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp olive oil
- 3 Tbsp defrosted apple juice concentrate
- 1 c yellow or sweet onion, diced
Preheat oven to 400 degrees F. Peel sweet potatoes and apples; cut into half-inch cubes. Soak in salt water briefly to keep them from turning brown.
Whisk salt, pepper, oil, and apple juice concentrate in large bowl until thoroughly blended.
Drain sweet potatoes and apples and add to spice mix in large bowl along with the onion. Stir to coat with the spice mix. Transfer to a greased 9×13 baking dish. Bake 25-30 minutes or until potatoes are tender, stirring once. Serves 6-8.
Lesson learned!
This recipe taught me a valuable lesson. Whenever I read a recipe, I do the gut check…”could I do this better, smarter or faster???” Being a rule follower, this is quite a switch for me. But now ingredients, suggested utensils, prep and cooking methods get more scrutiny than ever. Stay tuned for more winners like Roasted Sweet Potatoes, Apples and Onions!
