Sunday, January 22, 2012

Black Skillet Fried Apples or Sweet Potatoes

Use thin sliced sweet potatoes with the same ingredients for an another side dish. The secret is to cook these in single layers in a black cast iron skillet. Don’t over load! I never measure the exact amount of sugar and cinnamon used. I go by the texture of the sauce--not too runny, not too thick.
We have several apple trees in Andy's "fruit orchard". We pick, peel and core the apples; toss them in lemon juice, vacuum seal them and freeze for future use. 

INGREDIENTS

  • 5-6 Granny Smith apples, unpeeled sliced with an apple corer (sprinkled with lemon juice)
  • OR 2-3 sweet potatoes, peeled
  • sugar
  • cinnamon
  • 1 stick butter

    DIRECTIONS

    • 1
      In a medium hot black skillet, melt stick of butter. Make one layer of apples. They can touch, just don’t layer them on top of each other. Sprinkle at least 2-3 tablespoons of sugar and 1 tablespoon of cinnamon over the top of the apples. After two minutes, using a fork, turn and repeat coating with slightly less sugar and cinnamon. Let apples cook until they get fork tender, turning so they cook through evenly.
    • 2
      If you use this recipe with sweet potatoes, don’t cut them over 1/4" thick. You can cut back a little on the sugar, but let them cook until the edges start to get slightly browned.
    • 3
      Take apples out as they are done and place in a glass bowl or dish. The sauce that is created is what makes these so delicious!