It all started with the sweet potato and apple. Cut 'em chunky. Season with salt, pepper, nutmeg, cinnamon and rosemary. Throw in a couple of pinches of sugar to help with the browning. I added about a teaspoon of unsalted butter.
Toss and throw everything into a screaming hot pan. Roast in a 400 oven. I would have used cast iron, but there's no way I'm hand washing dishes on a Sunday night. Tri-ply All-Clad works nicely.
Don't forget to season. I used some ground sage this time.
When the solids turn the color of toast, you're good.
Add some of the brown butter to the pan and toss.
Plate, drizzle with more brown butter and add a little cheese. The apply added surprisingly bright flavor -- very unexpected.
This is really missing some green. Fresh rosemary and sage would have been perfect. I also could have sauteed some kale. I was concerned about how kale, rosemary and sage would go together.
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