Thank you to Trina for entering our savory vanilla bean recipe and letting us all enjoy one of your family’s favorite recipes. Trina wants everyone to know that she enjoys making cornbread with this recipe…she uses the left over Vanilla Thyme Butter on the cornbread.
4 medium sweet potatoes, peeled and cut into 1 inch cubes
4 Granny Smith apples (or other crisp apple), cored and cut into 1 inch cubes
2 Tbsp olive oil
Salt and Pepper to taste
Toss the sweet potatoes and apples with olive oil and spread on baking pan. Sprinkle with salt and pepper.
Roast at 425 for 30-40 minutes, until sweet potatoes and apples are browned and tender when pierced with a fork.
While the potatoes/apples are roasting, make the Vanilla Thyme Butter
Remove from oven and transfer to a serving platter. Using a pastry brush, brush the vanilla thyme butter over the warm potatoes/apples.
Vanilla Thyme Butter
1 stick of butter, softened
1 small vanilla bean (Shameless plug…1 Premium IndriVanilla vanilla bean)
1 tsp fresh thyme leave, more as desired
Pinch of Salt
Split the vanilla bean and scrape seeds from both sides.
Combine the vanilla seeds, butter, thyme, and salt.
And don’t forget the cornbread. I think Trina would be sad for us if we don’t have cornbread for any extra Vanilla Thyme Butter. Thanks again Trina for the recipe. We appreciate everyone who sent in recipes…you guys made it hard to decide which recipe was the best.