Get access to everything we publish when you sign up for Outside+.
Serves: 4 to 6
- 2 sweet potatoes, peeled and cut into bite-size pieces
- Olive oil
- Salt (CE recommends sea salt) and freshly ground black pepper
- 1/2 Granny Smith or other firm apple, such as Honeycrisp, peeled, cored and chopped small
- 1 1/2 tsp lemon juice
- 1 tbsp unsalted butter, optional (TRY: Organic Valley’s organic, grass-fed butter.)
- 1 small fresh red chile, stemmed, seeded and chopped
- A pinch of ground cinnamon
- 1/2 tsp dried chili flakes
- Preheat the oven to 350°F.
- Place the sweet potatoes in a bowl and toss with 2 to 3 tablespoons of olive oil; season with salt and pepper. Put the sweet potatoes in one layer on a rimmed baking sheet and cover with foil. Bake until soft, approximately 25 minutes.
- Drizzle enough olive oil to lightly coat the bottom of a large nonstick frying pan. Place over medium heat. Once the pan is warm, add the sweet potatoes. Be careful not to have the pan too hot; potatoes can easily burn.
- Gently turn the potatoes with a rubber spatula, until they begin to brown. Add the apple, lemon juice, butter (if using), fresh chile (if using) and cinnamon. Cook until the potatoes are golden brown, continuing to turn the potatoes. Sprinkle with dried chili flakes (if using). Serve immediately.
Reprinted from American Grown: The Story of the White House Kitchen Garden and Gardens Across America by Michelle Obama. Copyright © 2012 by the National Park Foundation. Published by Crown, a division of Random House, Inc.