Baked Sweet Potatoes W/Apples & Onions

This recipe absolutely falls into the category of ‘Things I make without thinking about and therefore never post on the blog’.  I have been making it so long and without any type of recipe that I never give it a second thought!  And then someone asks me about it, assuming they can find it here, and I smack my forehead in frustration.  Why have I never shared this?

You certainly don’t know.  Why am I asking you?

So.  Here it is.  One of my longest running go-to side dishes that pairs with just about anything you can throw at it; a menu multitasker, if you will.  It is healthy, easy, and just may become a go-to for you as well!

And just FYI:  The pictures are a bit fuzzy because it was so freaking hot, the steam kept rising and clouding my lens.  My husband knelt on the floor next to it and tried to fan it away while I was shooting, but it was fresh from the oven and at nuclear temperatures.  The things my hubs will do for love.
One Year Ago: Baked Garlic Brown Rice
Three Years Ago: Laura’s Salad

Sweet Potatoes Baked W/Apples & Onions
Recipe inspired by something I read on the internet circa 1997
I have used every kind of apple imaginable in this recipe and it always turns out great.  Use whatever you have in your crisper drawer.  This side is especially great with anything roasted.

two firm apples, peeled, cored and sliced
1 medium onion, halved and sliced into half moons
3 medium or two large sweet potatoes, peeled
2 T butter
1/4 c apple cider, preferably all natural and no sugar added
salt and pepper
1 T of brown sugar, optional

Butter a large, deep, oval or round casserole dish.  Preheat the oven to 350 degrees.
Slice the peeled sweet potatoes into coins 1/8 to a 1/4 inch thick.  Just eyeball it, but keep in mind that the thinner you cut them, the faster they will bake and vice versa.  Layer about 1/3 of your sweet potatoes on the bottom of the dish, letting some overlap.  I just dump in a handful and spread them out, covering all spots.  Then add half your sliced apples and then 1/2 your onions.  You don’t have to cover every single inch here as it will all bake together.  Just spread evenly.  Sprinkle lightly with salt and pepper.  Then add potatoes, the rest of your apples, the last of your onions, sprinkle with salt and pepper, and then top with the last of your sweet potatoes.  I usually guess wrong and end  up with a bit less than a third, but it will all taste good!  Sprinkle lightly with salt and pepper.  Pour your apple cider evenly over the top and sprinkle lightly with a bit of brown sugar, if desired.  In the pictures above, you can see that I did, but my apples were so sweet, I really didn’t need it.  I recommend skipping it all together unless your apples have little flavor or are really sour.  Dot with butter, cover with foil, and bake for 30-40 minutes, or until a knife or fork easily cuts through the layers.  This will stay warm for quite awhile if it is kept covered and it reheats wonderfully!