A great warm dish with a bit of spice. Cozy up with a mug of milk for a simple meal (adding provolone cheese on top), or sprinkle with sugar and use as a desert for larger gatherings. Can serve anywhere from 4 to 8.
3 large sweet potatoes
medium piece of ginger root
2Tbs olive oil
2Tbs grape seed oil
2tsp lime juice
Boil the sweet potatoes on medium heat until tender (30-45 minutes, depending on size). Cut into smaller pieces if you need them too cook faster, and add cinnamon or left over ginger peels to the water for extra spice.
Slice the ginger root into thin slivers and heat in a saucepan with olive oil, grape seed oil, and honey. Once the pieces have been lightly sautéed, keep it on low heat. As the roots are quite fiberous, it’s best to cut against the grain to prevent long “hairs” in the final dish. Cooking them too long could make them tough, but not enough and they’ll retain too much flavour and fail to impart spice to the dish as a whole.
Chop the apples into medium pieces and sprinkle with lime juice. Cut the freshly boiled sweet potatoes into medium sized pieces and find a baking dish that will let them pile a bit with no room to see the bottom. You can add the apples however you like, but one option is to mix half the apples with the first two potatoes, layer in the third potato, and top with the remaining apples. Pour the oil and honey over the entire mix, and spread the ginger pieces on top. There should just be enough oil to thinly cover the bottom of the dish to prevent sticking.
Chunk the butter into pieces and spread across the top. You can also add various spices, such as freshly ground pepper, lemon pepper seasoning, cinnamon, nutmeg, or cardamom, though I certainly wouldn’t try all of those at once.
Place in an oven preheated to 425° and cook uncovered for 20-25 minutes.
For a simple meal, cover with cheese and allow to melt. I’d recommend layers of provolone or even crisscrossed string cheese, and a quick pass with a cooking blowtorch adds a touch of crispiness. For desert, sprinkle with sugar instead.
Leftovers are even better, as the flavours blend and mingle. Enjoy!