Sweet Potato & Apple Home Fries
Even though it is officially October, it sure doesn’t feel like it here! Unfortunately, the weather feels like it always does: wet, humid, and hot. Back home fall was my favorite season. Granted, I never have really experienced a ‘true’ fall living in Southern California along the coast, but I love the season none the less! I have come to the decision that the only way it’s ever going to feel like fall here in Malaysia is if I start cooking likes it fall. I’ll trick my brain (and my stomach!) into believing that the seasons are changing. Today I am super excited to share with you a delicious recipe from my newest cookbook, The Happy Herbivore! It’s only $4.49 for the Kindle edition on Amazon, a great deal! What I appreciate most about this cookbook is that the recipes are quick, easy, and healthy. All of Lindsay Nixon’s recipes are low-fat or fat-free. My kind of cookbook! These home fries are perfect for a fall breakfast or brunch. The inclusion of apples and rosemary takes these sweet potatoes home fries to the next level. And they smell like heaven roasting in your oven!
2 medium sweet potatoes, peeled and diced
1 cooking apple, cored and diced (I used a Granny Smith)
3/4 teaspoon dried rosemary
1 teaspoon olive oil
salt, to taste
black pepper, to taste
Preheat oven to 400° F. Lightly grease a cookie sheet and set aside.
Crush the dried rosemary down a bit, with your fingers or by the blunt end of a heavy knife, breaking any large pieces down.
Place sweet potatoes and apples in a mixing bowl and mix in olive oil, rosemary, salt and pepper. Continue mixing until all of the sweet potatoes and apples are evenly coated. Transfer to the cookie sheet, making sure there is no overlap. Bake for 15-25 minutes (depending on your oven) until fully cooked and crisp. You may want to stir and flip the potatoes and apples half-way through cooking time, up to you. Just keep an eye on them!