Ingredients
- Apples (Granny Smith or Honeycrisp), peeled, cored, and chopped: 4 medium
- Sweet Potato, peeled and cubed: 1 large
- Yellow Onion, chopped: 1 medium
- Vegetable Broth: 4 cups
- Apple Cider: 2 cups
- Dried Thyme: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Mashed Potatoes (prepared): 4 servings
Instructions
- Step 1: In a large pot or Dutch oven, combine the chopped apples, sweet potato, and onion.
- Step 2: Pour in the vegetable broth and apple cider. Add the dried thyme and ground cinnamon.
- Step 3: Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the apples and sweet potatoes are tender.
- Step 4: Once tender, use an immersion blender to partially blend the stew, leaving some chunks for texture, or carefully transfer about half of the stew to a regular blender and blend until smooth, then return it to the pot.
- Step 5: Season with salt and pepper to taste.
- Step 6: Serve the apple cider stew warm over a generous portion of mashed potatoes.
Notes
- Refrigerate leftover stew in an airtight container for up to 3 days, and the flavors will meld even more beautifully.
- For a quick reheat, gently warm the stew on the stovetop over medium-low heat, adding a splash of apple cider or broth if needed to loosen it up.
- Garnish each serving with a sprinkle of chopped pecans or a dollop of sour cream for extra autumnal flair.
- To amplify the apple flavor, try browning the apples and onions in a little butter before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American