Sweet potatoes and apples are a great combination. Toss in a little Sherry and butter and you have a side dish that’s worthy of a Holiday celebration.

3 large sweet potatoes
3 Granny Smith apples
1/4 cup butter
1/4 cup lemon juice, freshly squeezed
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/3 cup medium-dry Sherry

Scrub the sweet potatoes and place them in a Dutch oven with enough water to cover by 1-inch. Remove the potatoes and place the pot over high heat. When the water begins boiling, carefully lower the sweet potatoes into the water and boil until just tender, 35 – 45 minutes. Drain the sweet potatoes and allow to cool enough to handle safely.

Remove the skin if you like. Cut the potatoes lengthwise into sixths and then cut crosswise into 1/2-inch pieces.

Peel, core and cut the apples into six wedges and then cut the wedges into 1/2-inch pieces.

Place the butter in a large, heavy skillet over medium to medium-high heat. Add the apples. Stirring constantly, cook for 3 – 5 minutes, until they begin to soften. Add the lemon juice, brown sugar, cinnamon and Sherry and stir until well incorporated, while the liquid comes to a boil. Reduce to a simmer and cook for 2 – 3 minutes. Add the sweet potatoes and stir gently to avoid too much breakage. Cook and stir for about 2 minutes, until everything is heated through and coated.

If you’re going to serve this dish at the table, transfer to a heated serving dish and add a sprinkling of golden raisins and a dash of cinnamon.

Yield: 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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