Easy Sweet Potato and Apple Bake – Savoury

“I’m eating’ it quick… but I’ll remember it a long time.” 
~  Marjorie Kinnan Rawlings

 

I would love to say that I had a picture of this awesomely delicious little bake intact and looking as amazing as it did when it was still in one piece. But I don’t because we gobbled it up for Sunday lunch with friends, and it was only after the initial feasting frenzy died down that I remembered I hadn’t taken a photo when it was fresh from the oven. Still, this image will suffice. You can see the apple, the onion, the sweet potato and the spices. You can see how tasty it was. In fact I’m glad I took a picture when I did because even though we all declared ourselves groaningly full ten minutes later this bowl had been picked clean!

This bake will go well with any kind of roasted or barbequed meat or seafood or would make a great vegan main course. The layers of red onion, apple and sweet potato meld together into total deliciousness. We teamed ours with lamb chops and a fig and roasted tomato salad.

This bake would also make a lovely Thanksgiving or Christmas Dinner addition.

Ingredients:

Choose enough ingredients to fill the sized bowl you’re going to bake in. Truly!

Sweet potato, apple (I used Pink Lady apples), red onion, butter or butter substitute, salt and pepper, nutmeg, one cup of stock, bone broth or a stock cube with water (I used some homemade chicken stock but use whatever you have to hand!

The ratio of sweet potato to apple is 2:1.

Method:

Peel the sweet potato and cut into slices no more than 1cm thick.

No need to peel the apple but cut into slices (not the core!).

Thinly slice one red onion.

Lightly butter your dish and then arrange layers of sweet potato, onion and apple to the top of your baking dish. Add a few extra dollops of butter to the top. Sprinkle salt and pepper and add some freshly grated nutmeg. Carefully pour in the stock.

Bake in a moderate oven (180 degrees c) for one to one and a half hours or until well done – soft vegetables and browned on top. Cooking time will be less for a dish with only a few layers of vegetable, and more for a dish with deeper layers. You’ll figure it out. Enjoy! If you ever get leftovers of this it is also delicious served cold.

 

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