So good. the apples cooked quicker than the potatoes (may have to do with the size that I cut them), but for me this was good, because after it was done, I put in a dish and stirred just a bit and it made like a chuncky apple sauce coating on the potatoes.
This recipe is great! I substituted half the butter for olive oil, maple syrup for brown sugar and added nutmeg, cloves and a sprinkle of ground ginger. For that extra punch, I also added a tablespoon of minced shallots. I would make it again. In fact, it would make a great filling for tiny puff pastry shells--a great vegan hors d'oeuvre.
This recipe was disappointing. The combination of flavors was good, but it was quite bland and there was almost no carmelization on the sweet potatoes even after 45 minutes. I will try again using oil instead of butter and adding buttered pecans for texture and flavor.
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