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Reflection is a good thing.
This past week has been one of reflection for me. It’s been a quiet week here on the blog (quiet is generally not the word that describes this gal), but it’s been a good, still quiet. A characteristic I’m slowly learning to embrace.
I’ve spent this week reflecting on blogging, looking back at the whirlwind of this year.
Blogging hasn’t always been what I “do.” It’s actually fairly new to me, but looking back this week has led to a heart of gratitude, fresh passion, and a little bit of lost yumminess. Let me explain.
I’m a former first grade teacher, but after having my son, Piper, I left my career to be a stay-at-home-mom. I have this issue called “I just can’t sit still,” some today might call it “ADD,” but I’m going with the notion that I just love doing something with purpose. I love my hands being busy at work, my mind envisioning my next project, and a list of “to-do’s” on my desk.
With new time on my hands (newborns sleep a lot during the day and not nearly enough at night), I took up cooking. Soon cooking turned into a passion. I sought out every magazine, book, cookbook, show, anything I could get my hands on. The ability to create food that was nourishing for our bodies, delicious, and appealing to my family was so rewarding, that my not-so-quiet nature decided it was time to start sharing my new passion.
My friends were often forced to sit and listen to my endless babbling on food, cooking, local farms, and motherhood. Of course, I made sure tasty food was served up while they listened. Thank you, my dear friends and family for enduring my passionate hours of sharing. I love you all!
I’m not sure if they really thought I knew my stuff or they were just tired of hearing my ramblings on how to use Swiss Chard, the importance of pastured eggs, and bubbly Kombucha, but many started to encourage me to start a blog.
Ha, the idea of blog.
Who me?
I played with the idea.
It often stirred in my mind.
I routinely dismissed it.
Not me.
One weekend, last Spring, after visiting a local peach farm, I just couldn’t hold my passion in anymore. I came home, put my media husband to work, and by the end of the weekend, Live Simply was born. Since, then I’ve been overwhelmed at the response of people finding and enjoying this little blog in the huge pool of blogs that fill the internet.
This past week was one of reflection, not a lot changed for you my readers, but as a blogger, I had to make some difficult decisions in thinking about my blogging future. Don’t worry, I’m not going anywhere, you can’t loose me that easily. But during this time of decision making, I looked back at the blog, where it’s come and where it’s headed, all with a grateful spirit. Gratitude for the friends who encouraged me to stop yapping solely to them and start a blog. Gratitude for the opportunity to share my passion with “the world.” Gratitude that I get to make cookies, bread, and eat butter all in the name of “my job.”
Yeah, it’s pretty awesome.
All that reflection not only led to gratitude, but also the discovery of a recipe hidden in the back files. Sitting there all alone, never having seen the light of publication. And what a perfect time to find such a recipe.
This recipe is a simple, fall favorite. Made with seasonal apples, sweet potatoes, and local raw honey. This dish is both savory and sweet. Serve by itself, top on vanilla ice cream (I know, unusual, but it’s so yummy), or serve on pastured pork chops. With Thanksgiving around the corner, this dish makes a simple and nourishing side for that big ol’ turkey.
Apple and Sweet Potato Bake
Ingredients
- 2 cups sweet potatoes peeled and chopped
- 1 cup apples chopped
- 2 TB butter cubed
- 2 TB honey
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 pinch salt
Instructions
- Preheat the oven to 400º.
- Add the apples and sweet potatoes to a baking dish or cast iron skillet (like this). Top with honey, cinnamon, nutmeg, and pinch of salt. Toss the ingredients together. Add the cubed butter to the top of the mixture.
- Cover with foil or a foil alternative and bake for 25 minutes until the potatoes are soft.
- Serve Warm.
Nutrition
I added some pecans. Delicious!
What a great idea, Ann!
Disappointed making today for thanksgiving and after 25 minutes potatoes still hard hoping it doesn’t ruin cook time for apples ugh!!!!
Hey Kristin, If the sweet potatoes are cut into larger cubes, they may need to bake for a bit a longer. Apples can bake for quite a while in the oven (apple pie bakes for an hour), so everything should be just fine. This is one of my favorite dishes to make on Thanksgiving…enjoy! Happy Thanksgiving!!
I’m going to try this recipe this weekend. I’ll be going to a birthday party and want to go prepared since I can’t eat the traditional birthday cake. I know that this won’t be birthday cake but I love sweet potatoes and apples baked so I’m going for it. Thanks for the recipe.
Awesome, Sheila! Great idea, enjoy!!
Thank you – this looks great – but I have some sweet potato haters in the family. So, I’m going to make two – one with sweet potatoes and one with butternut squash. Fingers crossed it works 🙂
Hey Kathy, I think butternut squash will be delicious in this recipe!
This looks so good I can’t wait to try it! Has anyone made this without butter and used coconut oil instead?
Hey Stephanie, I haven’t tried coconut oil, but I bet the substitution would be AMAZING!
I just ran across this recipe on Pinterest, and can’t wait to try it this weekend, now that it finally feels like fall around here! I’d like to make it in the slow cooker though – do you have any thoughts on adapting the recipe for slow cooking? Thank you!
Hey Lisa, Welcome to Live Simply :). I think you can place all of the ingredients in the crock-pot without making any changes. Cook for 4-5 hours on low. The bake should turn out perfectly. Let me know how it goes!
Why add honey? I don’t get that…I’m leaving it out.
Hey Angie, The honey is added because that’s how my family enjoys this family recipe. You’re welcome to leave it out. Enjoy!
Ok Thanks Kristin. I can probably figure it out. I was just being lazy, hoping you already had the info. Sure sounds good and I’m just going to have to try it.
Thank you, Annie. I apologize for lacking in nutritional information. We haven’t found a nutritional calculator that we trust enough to display on the blog and recipes. Enjoy!!
Do you happen to know the nutritional values of this dish?
Hey Annie, I don’t have the nutritional values.
this looks awesome, I will be making it tonight. If there are left overs how would you go about reheating?
Hey Rihanna, I would reheat the leftovers in a skillet over the stove-top with a small amount of butter. Enjoy!!
I would love to know where to get a “foil alternative” Other than an oven safe lid I didn’t know there was an alternative to foil.
Hey Jen, This has been my favorite article on tips for foil alternatives: http://www.whistlepighollow.com/2013/06/16/7-ways-to-replace-aluminum-foil-in-your-kitchen/.
thanks for the recipe! How many people does this serve? (Did I miss this in the description? Sorry if I did!).
Hey Risa, This will serve 4 people, possibly 6 with very small servings. Happy Thanksgiving!
What type of apples do you suggest?!
Alicia, I like to use Gala or Fuji apples.
Thank you!!
great recipe for a fall side dish!
Thank you, Dina! It’s so good!!
I discovered this recipe on pinterest when I was trying to find something simple to bring to my brother’s Thanksgiving dinner. This was really easy, really tasty, and traveled well. We’ll be adding it to our regular collection of side dishes at home! Thanks so much for sharing it.
I love your blog and encourage you to keep it going :o) I blogged for two years and it was a great way to find my voice and discover what I am truly passionate about – food and nutrition. I no longer blog as I’m now a full-time student studying to become a Registered Dietitian! Not an easy decision to make for a stay-at-home Mum in her mid-30’s but I’m doing it.. another 2 years to go! Thank you for all you do to encourage others and keeping us inspired!
Thanks so much for the encouragement 🙂