Just in time for Thursday

Updated 2013 Nov 27

Here’s a veg main course dish that I put together today, based on something we had at Sweet Tomatoes this week and some other recipes I looked at, but with my own twists. It’s sweet with a lot of heft, starring sweet potatoes and Granny Smith apples, and can easily be a veggie main course for a holiday dinner. -h

  • 3-4 med. sweet potatoes
  • 1 lg. yellow onion
  • 2-3 Granny Smith apples
  • 1 head garlic (break it apart and dry roast it in a pan with skin on until partially blackened, then remove skin & chop) (or just peel, smash, and sautee it with the onion)
  • 1 box (mine is 13.25 oz.) whole wheat pasta
  • 4 cups apple juice or veg broth (can include a few tablespoons of maple syrup if you like)
  • 12 oz. raisins (or to taste)
  • Salt to taste
  • 2-3 T olive oil
  • 2-3 T butter
  • Crushed red pepper (or black pepper) to taste
  • Slivered or chopped roasted almonds
  • Shredded cheddar cheese for garnish


  1. Chop sweet potatoes, onion, and apples into 1/4″ pieces.  Be careful cutting raw sweet potatoes; you’ll need a good knife and good, safe knife technique.  You could pre-cook them in the microwave for a couple minutes to soften them up, if you prefer
  2. In a large pan, sautee the onion in olive oil and butter with a little salt over medium-high heat (about 10 minutes) until the onion has browned a bit
  3. Add the sweet potato, cook for another 10 minutes or so
  4. Add apples, cook for 5 minutes or so
  5. Add pasta, raisins, apple juice/veg broth/maple syrup, and crushed red or black pepper; reduce liquid
  6. When pasta is al dente and liquid is reduced to a sauce that coats the pasta and doesn’t pool, remove from heat and serve, garnished with crushed roasted almonds (and cheese, if you choose)

Beer pairing: Boulevard Sixth Glass barleywine