Scalloped Sweet Potato ‘n Apple

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With spring well under way and summer begging to come a bit early, it’s time to add a touch of sweet to our savory. Yes?

Yes, ma’am. Please and thank you.

We all have memories of scalloped potatoes — some better than others. Here’s a Paleo in a Pinch twist on a classic favorite.

I’ve layered sweet potatoes and apples, with a dash of rosemary and chives, binding together a perfect medley of sweet and savory. Add a few pats of grass-fed butter and you’ve got a healthy side dish that’s sure to be a crowd pleaser.

{Grass-fed butter is 100% Paleo approved. It’s made from grass-fed cows and simply delicious. You can find grass-fed butter at your local grocery store, in the natural refrigerated section. I usually buy Kerrygold and Organic Valley.}

SCALLOPED SWEET POTATO ‘N APPLE

GROCERY LIST (makes 6 side servings)

1 large sweet potato, peeled and thinly sliced
4 Tbsp grass-fed butter, divided
1/2 tsp rosemary
1/2 tsp onion salt
pepper, to taste
1 apple, cored and thinly sliced
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp chives

COOKING INSTRUCTIONS (prep time: 10 minutes, cook time: 50 minutes)

1) Pre-heat oven to 350 degrees.

2) In a pie dish, layer thinly sliced sweet potatoes and top with 2 Tbsp grass-fed butter, cut into small cubes. Sprinkle sweet potatoes with onion salt, rosemary and pepper, to taste.

3) Next, layer thinly sliced apples on top the sweet potatoes. Top sweet potatoes with remaining 2 Tbsp grass-fed butter, cut into small cubes. Sprinkle cinnamon, nutmeg and chives to complement the apples.

4) Cover and bake in a pre-heated 350 degree oven for 50 minutes.

From my kitchen to yours, adding a bit of sweet to your savory…. Enjoy!!