Yam and Apple Sauté from Monday-to-Friday Cookbook by Michele Urvater
This rather speedy dish provides a lovely contrast in flavors with the tang of the apple against the sweet of the yams. I usually serve this alongside Cornish game hens, turkey, lamb, ham, or pork.
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- 1 tablespoon butter (optional)
- Salt
- freshly ground black pepper
- ½ cup water
- 4 Granny Smith apples
- 1 bunch scallions (green onions)
- 4 medium-size yams or sweet potatoes
- 1 to 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
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