Tuesday, August 3, 2010

The Runner's Palate: Sweet Potatoes & Apples

Last week, I posted on the benefits of the potato as a training food for runners. That post got quite a bit of feedback in support of the spud. Several readers mentioned how much they enjoyed eating sweet potatoes as a training food. One reader, Ashley, described (in a comment she posted) a recipe she makes with sweet potatoes and Granny Smith apples that sounded awesome. So, I asked her to share it with us on the blog. It's simple to make and a great source of Vitamins A and C, Potassium, complex carbs, and fiber. Here's Ashley's recipe:

Sweet Potatoes and Granny Smith Apples

A little background: This recipe evolved from a recipe I found on line. Originally it called for ground mace, butter, and about 3x the brown sugar. I quickly learned that ground mace is not for me, must be a learned taste. So the next time I made it with cinnamon and a tiny bit of cloves. Then I decided to try it without butter, didn't even notice it was missing. Then I decided that the granny smith apples made it sweet enough that I could cut back on the brown sugar as well. This has been a hit with everyone I've made it for. It's easy to prepare and doesn't require exact measurements so it is easy to adjust the amount you want to make. The recipe below makes enough for about 8 servings.

2 Large Sweet Potatoes
2-3 Granny Smith Apples
Brown Sugar
Ground Cinnamon
Ground Cloves

Tools Needed:
Covered baking dish
potato peeler

  1. Peel the sweet potatoes and cut into 1 to 1.5 inch scallops. Place in a pot, cover with water and boil until tender, about 10 mins.
  2. While the potatoes are boiling preheat the oven to 350. Core and dice the apples, leave the skin on the apples.
  3. Once potatoes are tender drain water from the pot.
  4. Place the potatoes in a single layer in the bottom of the baking dish then add a layer of apples.
  5. Take 1 heaping tablespoon of loosely packed brown sugar and sprinkle evenly over the apples.
  6. Sprinkle some cinnamon and cloves over the brown sugar, I use more cinnamon than cloves but you can add according to your own tastes.
  7. If you have more sweet potatoes and apples repeat steps 4-6.
  8. Cover and bake for 40 to 50 minutes until apples are soft.

Thanks Ashley! I made this over the weekend and it tastes great! Be sure to check out Ashley's website Adventures Of Running Mom.


Dena said...

Two of my favorite ingredients. I am all over this recipe. Thanks!

RunnerDude said...

Hi Dena! Let me know how you like it!

Unknown said...

Oh, this sounds good. I have to try and share it. Thanks.

Lauren Slayton said...

Party pooper alert....love the idea of sweet potato and apples but maybe the sugar isn't needed at all, sweet potatoes and baked apples are pretty sweet. Wait I'm not done...I wouldn't peel the potatoes either but I'm pro peel. I'll experiment and circle back. Thanks!

RunnerDude said...

Hi Lauren! Nah, all opinions welcome. I think, though that Ashely was speaking to how versatile the dish is. She cut way back on the brown sugar to only 1tablespoon for a dish that serves 8. Probably kept some for the brownsugar flavor, but leaving it out would probably work too. I'm a big fan of leanving veggie and fruit skins on too, but not so sure about sweet potatoes. Sometimes they can be tough and stringy. I'd probably peel mine too. But each can take a dish like this and make it their own. I think adding some walnuts and/or raisins would go well in this dish too.