PlatePilot
Warm Sweet Potato Apple Compote
Compote, from the French for a gently cooked mixture, takes a homey American turn when sweet potatoes meet tart apples. Maple, sage, and warm spice simmer them soft, finished with toasted pumpkin seeds for crunch.
Estimate for one serving
- 245 cal
- 3g protein
- 48g carbs
- 7g fat
- 3g fiber
Every recipe here is free to read.
ThemedDessertAmericanCompote
Ingredients
- 2 medium sweet potatoes
- 6 fresh sage leaves
- 3 tart apples such as Granny Smith
- 1/4 cup pure maple syrup
- 1/3 cup fresh orange juice
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch fine sea salt
- 1/2 tsp vanilla extract
- 2 tbsp toasted pumpkin seeds
Instructions
- 1Peel the sweet potatoes and cut them into small 1/2-inch dice so they cook evenly and quickly.
- 2Core the apples and cut them into similar-sized chunks, leaving the skin on for color and texture.
- 3Melt the butter in a wide saucepan or deep skillet over medium heat; add the sage leaves and cook until they crisp slightly and perfume the butter, about 1 minute.
- 4Add the diced sweet potato, a splash of the orange juice, and salt; cover and cook, stirring once or twice, until the sweet potato begins to soften, 6 to 8 minutes.
- 5Stir in the apple chunks, remaining orange juice, maple syrup, cinnamon, and ginger.
- 6Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until both the sweet potato and apple are tender but still hold their shape and the liquid has reduced to a glossy syrup, 12 to 15 minutes.
- 7Remove from heat and stir in the vanilla; taste and adjust brightness with an extra squeeze of orange if needed.
- 8Let the compote sit 5 minutes off heat so the flavors settle and the sauce thickens further.
- 9Spoon warm into bowls and finish each serving with a few of the crisped sage leaves and a sprinkle of toasted pumpkin seeds.
- 10Serve as-is or alongside plain yogurt, ice cream, or a simple shortbread for a complete dessert.