apples

Yams and Apples

This holiday season brings to mind a nice side dish I have enjoyed for decades. It reminds me of past family dinners as well as a celebration of autumn harvests. This dish provides us with much-needed carotenoids/vitamin A, fiber and minerals. It also provides calories for enduring those cold winter nights. And yes, “yam” is a misnomer as sweet potato is not a yam – it just is more fun to say it that way.

Yams and Apples

This holiday season brings to mind a nice side dish I have enjoyed for decades. It reminds me of past family dinners as well as a celebration of autumn harvests. This dish provides us with much needed carotenoids/vitamin A, fiber and minerals. It also provides calories for enduring those cold winter nights. And yes, “yam” is a misnomer as a sweet potato is not a yam – it just is more fun to say it that way.

  • 1 whole sweet potatoes (orange )
  • 1 whole granny smith apple ( or other type - sour apple)
  • 1 whole honey crisp apple (or other type - sweet apple)
  • 1 cup apple juice (organic if possible)
  • 1/4 stick butter (sliced into pads)
  • 1 tsp cinnamon (ground or 1 cinnamon stick)
  • 1/4 tsp nutmeg (ground)
  1. Peel the potatoes and apples. Remove cores from apples. Cut both potatoes and apples into approximately 1”-2” blocks or chunks. Mix together and add them to a buttered baking dish. To that add enough apple juice to cover mixture. Gent
  2. Gently stir in the spices and then top the mix with the pads of butter.
  3. Place in an oven at 325F for around 45min-1hour. It is ready when potatoes are soft but not mushy.

Serve alongside holiday meats and veggies

Side Dish
American