Four ingredients make a whole lotta magic when it comes to this easy and healthy side dish. Sautéed apples and sweet potatoes go together like peas and carrots… just a little sweeter, is all. While this recipe makes a convenient cook-ahead side dish for everything from weeknight dinners to a holiday spread, it is equally awesome to have for a warm breakfast with a Maple Walnut Scotch Egg and cup of butter coffee.
Bookmark this one, guys. You’ll find yourself making it often…
- 1 large sweet potato (about a pound)
- 2 medium apples (I like Honeycrisp)
- 2 tablespoons of grass-fed butter or ghee (I like this brand)
- pinch of salt (sea or kosher is best)
- Optional: pinch of cinnamon, ¼ cup chopped walnuts or pecans
- Warm a large skillet to medium temperature and melt in the butter or ghee.
- Peel the sweet potatoes and cut them into a large dice.
- Place the sweet potatoes into the warmed pan and melted butter/ghee. Sprinkle with a pinch of salt.
- While the sweet potatoes soften, peel and dice the apple to match the size of the diced sweet potato.
- After the sweet potatoes have cooked for about 10 minutes add the apples. The potatoes take much longer to cook and need the head start.
- Stir the ingredients together, coating everything in the browning butter. Cook for an additional 8 to 10 minutes, or until the sweet potatoes are cooked through; stir often.
- If using the cinnamon and/or chopped nuts, add them to the pan and mix prior to serving.
Click here to pin this!