Roasted Apples and Sweet Potatoes
3 pounds sweet potatoes (about 5 medium-size sweet potatoes), peeled
2 large Granny Smith apples, peeled
3 ounces Apple Juice Frozen concentrate
2 tablespoons butter, melted
2 tablespoons light brown sugar
1 teaspoon grated orange rind
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
Prep Day: Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices. Stir together apple juice, melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.
Gently and carefully force out any air then seal the bag. Place the filled bags into a 2nd gallon sized freezer bag and seal it. On your outside bag, label or write the name of the side dish and today’s date using a Sharpie marker on the bag and place in the freezer.
Serve Day: Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with salt and pepper. Bake at 400° for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.