Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (5)
Can you roast potatoes and apple to intensify the flavors.
It seems to me that, if you roasted them whole and then scooped out the insides, that would work well. But I don’t know if they should be roasted in chunks because then their texture might make them hard to mash.
I have the same question as I prefer roasting.
Does the apple get mashed with the sweet potato?
Yes, that’s the way I understand it to be.