Prep 15 mins
Cook 45 mins
From the OK Cafe in Atlanta, GA. An award winning recipe. Rosemary and mustard are the surprise ingredients that give this hot side dish its savory-sweet appeal. Serve it with pork or poultry for a nice dinner, or to accompany chicken soup or corn chowder for a hot lunch.
- 1 tablespoon Dijon mustard
- 1 1⁄2 teaspoons brown sugar, packed
- 1⁄4 teaspoon ground ginger
- 2 tablespoons olive oil
- 1⁄2 cup apple cider
- 1 1⁄2 teaspoons fresh rosemary, finely chopped
- 1 bay leaf
- 3⁄4 lb sweet potato, peeled and cut into 1-inch cubes (about 2 medium)
- 2 granny smith apples, quartered, cored and cut into thick slices
- Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In the baking dish, combine the mustard, brown sugar, ginger, olive oil, cider, rosemary and bay leaf. Add the sweet potatoes and apples and stir well to coat. Bake for 45 to 50 minutes, or until the apples are golden brown and the sweet potatoes are tender.