This is a staple at our house, typically in the fall, and if you don’t have something, don’t worry. It will still taste good!
3 sweet potatoes, peeled and cubed
1 onion, diced
2 stalks of celery, diced
4 carrots, diced
2 Granny Smith Apples, diced
3 slices of bacon
Here’s the key to this, you need to dice your vegetables to about the same size. When you have odd shapes and sizes the vegetables don’t cook evenly, and your sweet potatoes will be mush while the carrots are still crunchy. Do your best, and if you have some uneven spots, just call it extra texture!
Take your chopped celery, carrots, sweet potatoes and drizzle with a small amount of olive oil and a sprinkle of salt, get coated and place in a 9 x 13 cooking dish. Place in the oven at 400 degrees for 12 minutes. While that is cooking, saute your onion, until they are looking clear, then add your chopped apple to the onions. Saute for another two minutes and remove from heat. Take sweet potatoes out of oven, add the onion and apple mixture and stir. Place your bacon on top of the mixture and bring back to the oven for another 15 minutes. If your family is younger, they may prefer your vegetables softer, in which case you can leave them in longer. At our house we take the bacon off after cooking, we like the hint of bacon, but not necessarily eating it!