This sweet side dish comes together in a few simple steps and presents beautifully! Try it with our seasonal Honey Rosemary butter or Cinnamon Cardamom Ginger butter too! 

By Tim Shelburn


  • 2 large sweet potatoes
  • 2-3 pink lady apples
  • 2 tablespoon Unsalted Banner Butter, melted. 2 T = 1oz, so a mini butter will do the trick! 
  • 1 1/2 teaspoon Jacobsen flake finishing salt
  • 2 teaspoon chopped fresh rosemary
  • 2 teaspoon oregano
  • 2 teaspoon rubbed sage
  • 1/2 teaspoon coarse black pepper


  1. Heat oven or grill to 400. If using a grill, make sure it’s indirect heat.
  2. Peel potatoes
  3. Use a mandolin slicer or a sharp knife to cut the potatoes and apple into thin slices, discarding the apple core. 

  1. Mix all ingredients together in a large bowl and toss in apples and potatoes until everything is coated.
  2. Stack the potatoes and apples upright in a cast iron still or baking tray.
  3. Bake for one hour or until potatoes and apples begin to crisp on top. 

Serve it stacked with pork tenderloin or as a side straight out of the skillet. Enjoy!