Honey Glazed Sweet Potato Apple Roast

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by Francesca Patterson

Without any doubt or question in my mind, Thanksgiving wins as my favorite holiday out of the year. The family, the food, the weather, the food coma that comes afterward, I just thoroughly adore the whole thing. It’s especially fun for me this year that I am sharpening up my chef skills as well as having access to delicious, locally grown produce from Norman’s. 
This recipe is inspired by when I first started cooking about two years ago. Sweet potatoes were probably the only thing I was confident in cooking for people for a long while, and they were also one of the only healthy things I ate at the time. 
 
When thinking of what to contribute to my ‘Friendsgiving’ dinner this weekend, I realized a thanksgiving table is not quite complete without some kind of potato dish. Even if we already have mashed potatoes, there’s no reason why we shouldn’t have both kinds! Layered with sweet and tart golden apples as well as flavorful cippolini onions, the sweet potatoes take on both their essences. This meal is a perfect dish companion in terms of color and pops of that familiar, warm and seasonal taste. All the sweetness that comes from every ingredient in this gets highlight by the honey and then contrasted by the salt. This is a dish that fits perfectly into your thanksgiving plates and will be one of the easier plates you can make this day. 
 
INGREDIENTS
  • 2 sweet potatoes (halved and then cut into 1/2 inch half-moons)
  • 2 gold apples (halved and cored and cut into 1/2 inch half-moons)
  • 3 cippolini onions (peeled, halved, and cut into 1/2 inch half-moons) 
  • 2 tbsp honey 
  • 2 tbsp olive oil 
  • salt & pepper (to taste) 

DIRECTIONS

  1. Preheat oven to 400. Prep all your vegetables to be roughly the same size when cutting them into half-moons. Arrange them laying slightly on top of one another in a baking pan with an alternating pattern of onion, sweet potato, apple, sweet potato, etc… 
  2. Drizzle honey and olive oil all over the vegetables. Sprinkle with salt and pepper to taste. Cook for 35 minutes or until the vegetables are golden brown. 

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