The sweet potato is a sweet and savory Thanksgiving essential. However, this year why not try something different! Instead of that insanely sweet recipe covered with candy and marshmallow topping, opt for a more nutritious, healthy version instead. Adopted from Anne Burrell in Secrets of a Restaurant Chef, check out one of my favs below and pass it on!
- 2 large sweet potatoes/yams, peeled and cut into 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 4 to 6 slices thick cut nitrate-free bacon, cut into chunks (optional)
- 1 large onion, cut in 1/2-inch dice
- 2 Granny Smith apples, cored and cut into 1/2-inch dice
- 4 scallions, white and green parts separated and thinly sliced
- 1/2 cup green pumpkin seeds (pepitas), toasted
Preheat the oven to 400 degrees F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.
Cook bacon on stove or in oven until crispy and brown, put aside. In a sauté pan, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for another 3 to 4 minutes. Stir in the sweet potatoes, bacon and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.
Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
This recipe serves 4 so for a Thanksgiving feast, you may need to double or triple the ingredients. Enjoy!