2-3 large heirloom sweet potatoes (white, orange, and purple if you can find them), peeled and diced
1 large red onion, diced
3 granny smith apples, cubed
1 stick of butter
Melt the butter in a large, heavy bottomed sauté pan and add the onions. Cook the onions down until they are nearly caramelized – I like them to just be turning brown around the edges. Add the potatoes and cook until soft- usually about 20-30 minutes. I cover the pan and stir them occasionally. If you’re using enough butter (I’ve been known to use a stick and a half for a large batch), they won’t stick to the bottom of the pan. Once the potatoes are cooked through, add the apples at the very end and cook just enough to start to soften. Salt and Pepper to taste! I have also been known to throw in some chipotle seasoning for variety but the mix of flavors easily stand on their own.