ROASTED SWEET POTATOES WITH APPLES AND CHILES

Serves 4 to 6.
Note: This is an adaptable recipe; if you don't like chiles, don't use them. The recipe is from White House chef Sam Kass in "American Grown," by Michelle Obama.
• 2 sweet potatoes, peeled and cut into bite-size pieces
• Olive oil
• Salt and freshly ground black pepper
• 1/2 Granny Smith or other firm apple, such as Honeycrisp, peeled, cored and chopped small
• 11/2 tsp. lemon juice
• 1 tbsp. unsalted butter, optional
• 1 small fresh red chile, stemmed, seeded and chopped, or 1/2 tsp. dried chile flakes (see Note)
• A pinch of ground cinnamon
Directions
Preheat oven to 350 degrees.
Place sweet potatoes in bowl and toss with 2 to 3 tablespoons olive oil; season with salt and pepper. Put sweet potatoes in a single layer on a rimmed baking sheet and cover with foil. Bake until soft, about 25 minutes.
Drizzle enough olive oil to lightly coat bottom of large nonstick frying pan. Place over medium heat. Once pan is warm, add sweet potatoes. Be careful not to have the pan too hot; potatoes can easily burn.
Gently turn potatoes with a rubber spatula, until they begin to brown. Add apple, lemon juice, butter (if using), fresh chile and cinnamon. Cook until potatoes are golden brown, continuing to turn the potatoes. (If you're using dried chile flakes instead of fresh chile, add them here.) Serve immediately.