sweet potatoes and apples with fennel-cardamom dust

I like to serve this side dish in late autumn when the weather turns cold and those steadfast, nourishing root vegetables and apples find their way to the table again after a summer filled with luscious berries and robust tomatoes. Apples help balance and amplify the flavor of sweet potatoes, while digestive herbs such as cardamom and fennel seed give it a lift. Slice the apples and sweet potatoes paper-thin so they’ll crisp at the edges and then cook to a melting tenderness. A mandoline is especially helpful for achieving that thinness, but a deft hand and a sharp knife work fine in a pinch.

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Step 1

Preheat the oven to 400°F. In a 10-inch-round casserole dish, arrange the sweet potato and apple slices vertically in alternating layers. Drizzle the ghee over the sweet potatoes and apples, and then sprinkle them with the salt, fennel, and cardamom. Bake for about 45 minutes, until the sweet potatoes and apples are cooked through and tender. Sprinkle with fresh thyme and serve hot.