sweet potatoes and apples in browned butter

This is a new dish for our table this Thanksgiving.

2 large sweet potatoes
2 tablespoons olive oil
salt and pepper

Peel the potatoes and cut into half inch dice. Toss with olive oil, salt and pepper, and spread on a rimmed baking sheet. Bake in a 450 oven for about half an hour, or until potatoes are tender to touch.

4 semi-sweet apples (Macintosh, Fuji, Braeburn or the like)
2 tablespoons olive oil
salt and pepper

Stand the apple on end and cut down one side close to the core. Lay the apple flat, cut side down, and repeat the process until you have a square core piece left. Throw it away and cut the apple pieces into a half inch dice. Toss with olive oil, salt and pepper and spread on the same sheet with the sweet potatoes. Cook in a 450 oven for the last fifteen minutes with the potatoes.

3 tablespoons butter
6 strips crispy bacon
(if you want to get fancy, use pancetta or prosciutto)
1 small bunch sage leaves, chopped

Heat a large skillet until it’s very hot and add butter. (The butter will melt quickly and spatter a little) As soon as it begins to brown, toss in the bacon, apples, and sweet potatoes. Reduce heat to medium and cook for a couple of minutes until potatoes and apples are heated through. Add sage and cook about thirty seconds more.

Serve as soon as possible.

Peace,
Milton