Recipe by Traci Des Jardins
2 medium Sweet Potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8" slices
3 TB unsalted Butter, plus 2 TB melted
1 1/2 fine Sea Salt
1 tsp freshly ground Black Pepper
2 medium baking Apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
3 cups loosely packed Stir Fry Mix, torn into 2" strips
1/4 cup loosely packed fresh Parsley leaves, coarsely chopped
2 TB loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400 F. On foil-lined baking sheet, toss potato slices with 2 TB melted butter, 1/2 tsp salt and 1/4 tsp pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 2 TB butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining TB of butter with 2 TB water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining, salt and pepper. Serve hot.