An Annie Original
Most of the time on this page, I list recipes that I’ve gotten from some other source, tweaked, of course. This time, I offer you an Annie original. I made these sweet potatoes for Thanksgiving and we really liked them. You roast them and then glaze and broil them but it takes very little time and attention. Finally, you top them with some caramelized apples for a different texture and a little added sweetness.

Annie’s Sweet Potatoes
4 large sweet potatoes, scrubbed and halved lengthwise
3 T. brown sugar
3 T. butter (I used our healthy but not low-fat butter substitute)
coarse salt and freshly ground pepper
2 firm apples (I used fuji)
additional butter and white sugar

Preheat oven to 400 degrees. Place baking sheet in the oven and let it preheat with the oven. When it has preheated, take the pan out of the oven and place the potatoes face down upon it. Return it to the oven and roast until the potatoes are easily pierced with a fork. (Should take 20 or so minutes, depending on your potatoes.) Meanwhile, melt the butter in the microwave and add the brown sugar, stirring to mix them. Melt a little extra butter in a skillet over medium heat and add the chopped apples then sprinkle with a little white sugar. Stir them periodically until lightly browned. When the potatoes are tender, take them out of the oven, turn the broiler on. Flip the potatoes so that the flesh side is facing up. Brush them with the brown sugar/butter mixture and sprinkle them with coarse salt and a few grinds of fresh black pepper. Return them to the oven and broil for about 4-5 minutes or until the glaze looks done. Take them out, top them with apples and cool a bit before serving.