Once again, I am lacking pictures for my post. To make up for that, I offer you not one, but two favorite side dishes!
Apple Sauce –yields 4 cups
This apple sauce tends to appear at more than just traditional holiday meals, for sure, but serving it at a meal lit with candles and set with fall colors transforms any dinner into an autumnal celebration.
3 lbs of apples, peeled, cored, and sliced (we like a mix that includes Cortlands!)
ground cinnamon to taste
2-4 T sugar
3/4 cups water
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer, stirring occasionally, until it reaches the desired consistency (30-35 minutes). (Add water if it begins to stick to the bottom of the pan.)
*A note: keep in mind that the sugar and cinnamon become more pronounced as the applesauce cools.
Roasted Sweet Potatoes
These are the yummiest way to eat sweet potatoes — take my word for it! We serve them at Thanksgiving and Christmas (and sometimes sneak in an extra time or two before winter’s end!)
4 large sweet potatoes, peeled and chopped
1/2 lb baby carrots
1 large onion, coarsely chopped
4-6 cloves of garlic, chopped
1/4 cup olive oil
1-2 T fresh rosemary, chopped (or use dry!)
a dash of ground thyme
salt and pepper
Preheat oven to 350 degrees. Toss all ingredients together on a rimmed cookie sheet. Roast for 60-90 minutes, stirring occasionally, until soft. Yum yum!