This recipe won’t blow your diet. It only has 1.3 grams of sugar per serving versus as much as 38 grams per serving in traditional sweet potato recipes! Here we’re getting natural sweetness from the Sweet Potatoes, Honey Crisp Apples and the Honey. This will make a great Thanksgiving side, enjoy!
- 8 cups sweet potatoes or garnet yams, peeled and cut into 1 inch cubes
- 4 cups honey crisp apples, peeled, cored and cut into 1 inch cubes
- 1 ½ cups chicken broth
- 2 teaspoons olive oil
- 1 ½ cup shallot, sliced thin
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 pinches of nutmeg
- 1/2 teaspoon salt
- 1 ½ teaspoons honey
- ½ cup quality blue cheese, crumbled
- Pre-heat your oven to 375 degrees.
- Add potatoes, apples and chicken broth to a large sauce pot over medium/high heat, cover and cook for about 20 minutes or until tender, stirring after about 10 minutes.
- Meanwhile, add olive oil and shallots to a medium sauté pan over medium heat. Break up the rings of shallots with a wooden spoon. Caramelize for about 10 minutes, stirring occasionally. Remove from the heat.
- Pour cooked potatoes and apples with the broth into a mixing bowl fitted with a whisk attachment or use a hand beater. Add cinnamon, ginger, nutmeg and salt and whisk until it becomes a smooth light puree. Pour into a 10 ½ x 8 ¾ baking dish, drizzle honey over top, evenly top with shallots and finish with blue cheese.
- Bake for 10 minutes or until the blue cheese melts.
How to Make Ahead:
Follow steps 1-3. Wrap with foil and keep in your fridge for 3 days or freeze for up to 2 months.
When ready to serve from the fridge, bake uncovered at 375 degrees for about 20 minutes or until heated through.
When ready to serve from frozen, bake covered at 400 degrees for about 45 minutes, uncover and finish baking until heated through.