Sweet and soothing, tart and rich, apples and sweet potatoes make a fall duet that is irresistable when sprinkled with spice and honeyed walnuts. I made these lovely layers with the help of a Japanese mandoline that will give you uniform slices in seconds. But there are plenty of other tools to make the prep time for your favorite Thanksgiving dishes go a lot faster without investing too much cash.
- 3 large sweet potatoes, peeled, thinly sliced
- 3 medium apples, thinly sliced
- 1 medium orange juice, zested and juiced
- 1/4 cup dark brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1/4 cup walnut pieces or chopped walnuts
- Preheat oven to 375°F. In a large bowl, toss the sweet potatoes, apple slices, orange zest and juice, brown sugar, and pumpkin pie spice together.
- Spoon into a 7x12 inch or baking dish. Cover baking dish with foil and bake for 40 to 45 minutes.
- Remove foil and sprinkle with walnuts and drizzle with honey.
- Bake about 15 minutes more until the walnuts begin to brown.
- Serve immediately.
Benriner Japanese Mandolin Slicer: This "dish washer safe" wonder can slice veggies paper-thin in seconds. It has a shredding attachment to make cole slaw, fries and other veggie shapes for traditional home cooked meals: Benriner Japanese Mandolin Slicer
Nothing makes peeling potatoes faster and less work than having a Swissmar Stainless Steel Peeler that is sharp and easy to hold. I even peel my butternut squash with this peeler - just don't put it in the dishwasher...