This burger, a weekly special at the well-known Seattle restaurant L’il Woody, was designed by executive chef Cory Alfano, who cited the summer’s light flavors as his inspiration: Imagine a pleasant summer day in the Pacific Northwest, and you want to grill some hamburgers for your pals. To prepare a deliciously tasty but incredibly light late-afternoon grilled burger, all you need to do is visit your local farmers market and purchase some fresh ingredients from local vendors. This “Farmers Market Burger” is guaranteed to please thanks to its local cheese, heirloom tomatoes, arugula, red onions, and grass-fed beef.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13-inch baking dish |
Ingredients
- 6 sweet potatoes
- 6 large apples – peeled, cored and sliced
- 1 ¼ cups white sugar
- ¼ cup cornstarch
- 1 ¼ teaspoons salt
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 ½ cups water
- 1 tablespoon butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until just tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Peel and cut into 1/2-inch slices; layer the sweet potatoes and apples into a 9×13-inch baking dish.
- Meanwhile, stir together the sugar, cornstarch, salt, cinnamon, and nutmeg in a saucepan. Stir in the water and butter and bring to a simmer over medium heat. Cook and stir until thickened and no longer cloudy, 5 to 10 minutes. Pour over the sweet potatoes.
- Bake in the preheated oven until the apples are very tender and the sweet potatoes are golden on top, about 1 hour.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 330 mg |
| Sugars | 38 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is incorrect, it’s 1 1/4 teaspoon NOT cup. Please use common sense when reading the recipe. Made correctly it is so good! Thanks for sharing!
my mom usually makes a similar dish, but I couldn’t find the recipe, so I used this one this year.
This is becoming a family favorite. I do alter it, however, by halving the sugar and using 4 TBLS of butter.
Made this for Thanksgiving dinner and this was a great side dish. Slight alterations: cut the sugar in half and used 1 tablespoon of cinnamon and 1 tsp nutmeg. I microwaved the sweet potatoes which made peeling much easier and cut down on the oven time. Will definitely be on the menu again next year!!
Made this for a potluck dinner–it was a huge success, received many compliments and requests for the recipe! I was a little short on time so I skipped the pre-boiling step. I cut the sweet potatoes and apples in 1/4″ slices, used gala apples so reduced the sugar to a generous 3/4 cup. Combined apples, sweet potatoes and sauce in a large mixing bowl and mixed until well coated, then put into baking pan coated with no-stick spray and cooked for about an hour. Delicious!! Thanks for the yummy recipe! Will definitely make again!
Hey try putting bacon in it sometime!!! My mom makes this same thing every year but adds bacon .
Was a great change from the same ole sweet potatoes.
I’ve made this for a few years now and it’s a wonderful recipe – it’s become a tradition in our family. My method is a little different than the recipe as I don’t like to boil the sweet potatoes and lose ANY nutrients, so I slice the sweet potatoes and apple about 1/4″ thick, then layer them starting and ending with potatoes. I allow my layers to be “porous”, not covering ever speck of space so that the sauce can meander throughout. This year I used Honeycrisp apples, so reduced the sugar to a scant cup as they are sweet & tried adding vanilla as another reviewer suggested. I bake it until the potatoes are tender, not really caring how long it actually takes – an hour or so. Excellent!
Great recipe. People please read the instructions carefully its says 1 1/4 teaspoons not cups. I did add some vanilla and a little more butter.
REREAD the recipes it’s 1 1/4 TEASPOONS NOT CUPS 1 1/4 CUPS of SUGAR=^..^= and I like Granny smith apples and some Brandy
I searched for a recipe utilizing apples and sweet potatoes as I had a couple of apples and one sweet potato handy. I peeled and sliced the s. potatoes before cooking them for about 7 minutes. I didn’t have any cornstarch and of course used less of the other ingredients: 1/4 tsp salt, 1/2 cup white sugar, approx. 1 1/2 tsps cinnamon, a few scrapes of whole nutmeg, and added a total of 2 tablespoons butter and 2 tablespoons of Nocino (walnut liqueur). Thanks for providing a good basis for my culinary experimentation!
This is absolutely delicious and tastes like autumn.
This didn’t turn out well at all. The sauce was gelatinous and had a strange texture.
Made this for Thanksgiving, I usually use peaches but the apples really gave it a new flavor. Everyone loved it!
This recipe will replace our sweet yams at all holiday dinners. They were sweet, tender and delicious.
This was a great recipe! I made it for Thanksgiving dinner and everyone loved it! It did take a bit longer than an hour for everything to be nice and tender, but I just covered it with foil and let it sit in the oven while other things were being finished.
I also followed the recipe and used 1 1/4 cups of salt even though it sounded like it was going to be awful… It was awful and ended up throwing the whole batch away. Now I see the recipe was updated to 1 1/4 teaspoons of salt… I can see that being much better.
Served this for Thanksgiving, family loved it. Only used 1 cup of sugar as the apples & potatoes are sweet enough. Will definitely make again.
yes 1 1/4 cups of salt was way too much.