Just Another Mom HQ

Just another Mom's guide to a healthy lifestyle

Caramelized Sweet Potato Slices w/cinnamon pecan crumble and warm and spicy chunky apple reduction

Working on Thanksgiving meal plans and need something fun and new?  Maybe you have some guests coming who follow a healthier lifestyle and you are freaking out because your Mom only taught you how to make sweet potatoes with marshmallows on top?  Sorry if you love the marshmallow sweet potato casserole, but I can’t stand it!  Why on earth anyone would ruin a perfectly delicious sweet potato with a crazy amount of sweetener then top it with marshmallows is beyond me.  But hey it’s our differences that make life fun, it wouldn’t be the same if everyone agreed with me!

While I was putting together a menu for a paleo Thanksgiving class, I became super frustrated with the gratin I was trying to make.  So I scrapped it and moved on to this using the exact same ingredients and I am so happy I did!

Don’t let the layering and steps throw you off, this is a super fast dish to make!  While your sweet potatoes roast, the other parts come together and will be ready and waiting.

So let’s get to it shall we?

When I made my sweet potato slices the first time I had a nice fat sweet potato so my slices were nice and round.

The second time I used smaller sweet potatoes and just cut them on the bias (diaganolly) to make a plank that was somewhat oval.  Both of them turned out beautifully so work with what you have.  (see topping step, aren’t they pretty)

You will want your slices to be about 1/2” thick so they can hold all the yummy toppings.  It’s now as simple as rubbing them on both sides with melted oil, coconut sugar, salt and pepper.  Place them in a preheated oven and roast for about 20 minutes.  Now if they need more time, carefully flip them over and roast another 5-10 minutes.  When I used my home oven they took close to 30 minutes, but when I used a commercial oven they were perfectly brown and softened in 20.

While the sweet potatoes are getting their caramelization on, prepare you apples by placing all ingredients in small sauté pan.  Bring them to a boil, then turn the heat down and simmer until they are soft and the liquid has reduced to a thick consistency.

Also while you are waiting for the sweet potatoes to roast and apples to cook, make the cinnamon pecan crumble by tossing the pecans in spices then drizzling with melted oil, tossing to coat.

When your sweet potatoes are done, pile the pecans on the sweet potatoes.  Don’t worry if they fall off, you can straighten them up later, or use the ones that fall onto sheet pan as a garnish.  See no worries, this is totally stress free…

 

Pop the sweet potatoes back into the oven, with the pecan topping and roast for an additional 5-10 minutes or until pecans are golden.  Don’t go too far or they will burn.

Finally top the whole works with apples, and any pecans that may have snuck off the top of the sweet potato slices.  Arrange on a platter for a pretty presentation.  These can be served warm or room temperature.  Feel free to make them ahead and reheat.  Reheating works best if they are not assembled, but they will still be delicious if time only allows you to build them ahead of time.

I recommend these as a side dish or appetizer, but you could absolutely top them with vanilla ice cream or whipped cream and serve as a delicious fun dessert.

However you serve them, enjoy!

Albondigas–Spanish Meatballs (kefta style)

We love visiting my family in Marbella, Spain.  Not only do we get to spend a lot of time catching up with my favorite Uncle and family, we also enjoy plenty of sun, sand and amazing food.  Generally I am all about the fresh fish and eat as much of it as I can while I am so close to the Mediterranean.  I also love the Kefta served at Gurrola, a little cantina in Marbella where my Uncle and his buddies can be found most days around noon.  The Kefta at Gurrola is a version of the delicious albondigas or Spanish meatball, cooked in a delicious tomato sauce containing several Moroccan style spices, think cumin, cinnamon, etc.  Clearly not fresh fish related at all, but so amazing!

Now I am not going to claim these are exactly the same as the deliciously spicy albondigas at Gurrola, nor can I somehow cook up the atmosphere you would enjoy there, but these are as close as my tastebud memories can take me.  And when I take a bite of one of these delicious spicy meatballs and close my eyes I can almost smell the Mediterranean Sea and hear my Uncle chatting it up with his buddies.

These come together rather fast and can absolutely be made up a day or two ahead of time and stored in the refrigerator, or frozen for a couple of months, properly stored.

To make these meatballs I have used grassfed ground beef and/or venison or lamb.  The slightly earthier flavor of the grassfed beef (or venison or lamb) add to the authentic flavor of the meatballs, not to mention grassfed beef has so many great health benefits compared to commercial beef.

Step one prepare your sauce so it has time to simmer while you assemble your meatballs. Begin by heating a pan over medium high heat.  When your pan is hot drizzle in a tablespoon or two of extra virgin olive oil (Spanish if you have it).  Sauté onion in oil for 5-7 minutes until softened and fragrant.  Add garlic and continue to cook for another minute.  Now season your onion and garlic with the paprika, cumin, salt, and pepper.  Stirring rather constantly cook for an additional couple of minutes giving the spices time to develop.  Lastly add tomatoes to pan along with cayenne, cilantro, parsley and bay leaf.  Allow to simmer while you prepare your meatballs.  If you made your meatballs in advance, allow sauce to simmer for about 15-20 minutes before adding them to the sauce to cook.

For the meatballs, mix all meatball ingredients together with the exception of the water, using your hands.  Take care not to overwork the meatballs as this can make them tough.  Once the ingredients are well incorporated, roll them into balls about the size of half a golf ball.  Place all the meatballs along with the water into the pan and cover.  Lower heat to a simmer and allow to simmer for about 45 minutes.

Top with additional fresh cilantro and parsley.  Serve warm with lots of crusty bread for sopping up all of that delicious sauce.

 

Cheers!

 

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