Ingredients
-
2 medium apples, sliced (We recommend Honeycrisp!)
2 medium sweet potatoes ( apx. 8–9 oz each), peeled and sliced into 1/8- to 1/4-inch thick rounds -
3 tbsp butter, divided
-
¼ cup water
-
2 tsp Watkins Ground Cinnamon
-
1 tsp Mediterranean Sea Salt
-
⅓ cup chopped pecans
-
Optional: 2 tbsp pure maple syrup
Instructions
-
Preheat your oven to 375 °F (190 °C).
-
Prepare the dish: In a 9 × 13-inch casserole dish, arrange the sliced sweet potatoes and apples.
-
Add base fat & water: Drizzle 2 tablespoons of melted ghee or butter over the layered produce. Pour in ¼ cup water.
-
Season generously: Sprinkle evenly with Watkins Ground Cinnamon and Mediterranean Sea Salt, ensuring every layer gets a touch.
-
Cover and bake: Seal the dish with foil and bake for 40 minutes.
-
Add optional crunch: Remove the foil, stir gently, and sprinkle chopped pecans atop if desired.
-
Finish baking: Bake uncovered for an additional 10–15 minutes, until the sweet potatoes are tender and slightly caramelized.
-
Garnish & serve: Remove from the oven, drizzle with the remaining 1 tablespoon of melted ghee or butter, and add a final dash of cinnamon and sea salt. For a sweeter finish, drizzle with maple syrup and top with extra pecans.
