Sweet Potatoes, Caramelized Apples and Greens

3 04 2010
As usual, it was time to use up an odd assortment of vegetables in my refrigerator. I love sweet potatoes simply roasted with sea salt and olive oil or butter. I also know that people love to pair sweet potatoes with more sweetness. Usually I find that to be cloyingly sweet, like those marshmallow and sweet potato combinations at Thanksgiving. However, in the case of this recipe, I thought the slightly bitter greens would compliment the sweetness of the caramelized apples and the sweet potatoes. I was right. It was delicious and naturally sweet as so much of God’s wonderful produce is. Remember you can use any combination of braising greens like mustard greens, kale, collard and beet greens in this recipe.

Serves 4

2 large sweet potatoes, peeled and cut lengthwise into quarters, then sliced across in 1/4 inch slices

7 tbsp unsalted butter

sea salt and black pepper to taste

2 medium apples, peeled, cored and cut into eighths

1 bunch collard greens

1 bunch beet greens

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a little oil. Melt 3 tbsp of the butter. Put the sweet potato slices on the baking sheet. Toss with the butter and season with salt and pepper. Place in the hot oven and roast until tender and slightly caramelized, stirring occasionally.

In a medium skillet, melt 2 tbsp of butter. Add in the apple slices and cook, stirring occasionally,  until beautifully caramelized and golden brown.

In a large, heavy pot, melt the remaining 2 tbsp butter and 2 tbsp water. Add greens and saute until wilted, about 5 minutes. Lower heat to medium and add in the apples and sweet potato slices. Stir gently and continue cooking until heated through. Season to taste with sea salt and pepper.  Serve hot.


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