This past weekend, Jason had the honor of sharing a recipe from the Kitchen Stage at the Country Living (Magazine) Fair at Stone Mountain Park. As you may be well aware, our approach to food is seasonal- allowing the produce speak for itself and simply bring out its natural flavor. With the holidays around the corner, this dish is sure to be a crowd pleaser and provides an untraditional preparation for the beloved sweet potatoes and brussels sprouts. We recommend serving with Roasted Turkey, Chicken, or Pork. Enjoy!

Serving Size 10-12

Ingredients

Sweet Potatoes

• 2 T Grapeseed Oil
• 2 T Sorghum Syrup
• 2 T Butter
• 1 C Stock (chicken or veggie)
• 3-4 ea Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
• 1 sprig Rosemary

Brussels and Apple Saute

• 1 T Grapeseed Oil
• 1 lb Brussels (halved and separate leaves from bulbs-discarding discolored outer layer)
• ½ ea Medium Sweet Onion (sliced thinly: julienned)
• 2 T Garlic Cloves (thinly sliced or grated)
• 1 ea Cameo, Granny Smith, or Honeycrisp Apple (cored and sliced thinly)
• 2 T Sherry Vinegar
• ½ C Stock (chicken or veggie)
• 1 C Apple Butter

Procedure

For Glazed Sorghum Sweet Potatoes*

1. Preheat Oven to 400 F.

2. Place an oven safe large saute pan (I always use this Lodge 12-inch Skillet) on stove top, add grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the pan is hot. About 3-4 minutes
3. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to come to a boil and then place in the oven for about 8-10 min. If you can't source sorghum you can substitute with honey or molasses syrup.
4. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over.  Place pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to reserve.

* This step can be done before and reheated in the oven for 8 - 10 minutes before serving.

For Brussels and Apple Saute

1. Begin heating up a large saute pan over medium heat.
2. To begin sauteing, add grapeseed oil and brussels bulbs to caramelize.  About 2-3 minutes.
3. Then add butter, apples, onions, and garlic and cook for 3-4 minutes. Be sure to stir and rotate veggies periodically.
4. Stir in brussels leaves then add stock. Season with salt, black pepper, and drizzle sherry vinegar.

To Assemble Dish

• Spread apple butter on the bottom of a large platter.  Layer glazed sweet potatoes around the edge.  Place sautéed brussels and apples in the middle finish with chopped parsley OR
• Spread apple butter on the bottom of a large platter.  Fill the dish with sautéed brussels and apples, top with glazed sweet potatoes and garnish with chopped parsley (as seen in photo).

Photo by Kathryn McCrary