ROASTED SWEET POTATOES AND APPLES

This recipe has been in her family for 90 years!

3 pounds sweet potatoes, peeled and cut into 1-inch chunks

(Orange-flesh sweet potatoes often labeled yams.)

3 tablespoons extra virgin olive oil

2 each Fuji, Golden Delicious and Granny Smith apples,

peeled and cut into 1 inch chunks

¼ cup maple syrup

Finely shredded zest of one lemon

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh thyme, plus sprigs

about 1 & 1/2 teaspoons kosher salt

½ teaspoon freshly ground pepper

Preheat oven to 425◦. In a large bowl, toss sweet

potatoes, oil, apples, syrup, lemon zest and juice,

chopped thyme, 1 ½ teaspoon kosher salt and pepper

until coated.

Spread mixture in a single layer in 2 large, oiled, rimmed

baking pans. Roast until sweet potatoes are brown and

tender when pierced, 40 minutes, turning chunks every

15 minutes. Transfer to platter, add more salt to taste, and

garnish with fresh thyme sprigs.

Serves 10 to 12, Clarisse said this could be made the day

Before, chill and the next day reheat and drizzle a little olive oil

In a 425◦ oven in two baking pans until hot about 20 minutes.