Source: Recipes from the Root Cellar
by Andrea Chesman
3 T butter
1 T sunflower or canola oil
1 onion, sliced
3 large sweet potatoes, peeled (halved if large), and cut into 1 inch slices
1 T crushed dried rosemary
1 cup apple cider
salt and freshly ground black pepper
2 large apples, peeled, cored and cut into 1 inch wedges
1. Melt butter in the oil in a large dutch oven over medium heat. Add the onion and sweet potatoes and saute until the onion is limp, about 3 minutes. Add the rosemary and cider. Season with salt and pepper.
2. Bring to a simmer and cook for 15 minutes.
3. Stir in the apples and cook until the potatoes are tender, 15 minutes longer. Serve hot.