Recipe by Traci Des Jardins

2 medium Sweet Potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8" slices

3 TB unsalted Butter, plus 2 TB melted

1 1/2 fine Sea Salt

1 tsp freshly ground Black Pepper

2 medium baking Apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters

3 cups loosely packed Stir Fry Mix, torn into 2" strips

1/4 cup loosely packed fresh Parsley leaves, coarsely chopped

2 TB loosely packed fresh parsley leaves, coarsely chopped

Preheat oven to 400 F.  On foil-lined baking sheet, toss potato slices with 2 TB melted butter, 1/2 tsp salt and 1/4 tsp pepper.  Bake until cooked through and slightly caramelized, about 20 minutes.  Keep warm.  In heavy medium skillet over moderate heat, melt 2 TB butter.  Add apples and sauté until tender and golden brown, about 15 minutes.  Keep warm.  In heavy large pot over moderate heat, combine remaining TB of butter with 2 TB water.  Add greens and sauté, stirring occasionally, until wilted, about 5 minutes.  Lower heat to moderately low and add sweet potatoes and apples.  Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes.  Stir in parsley, remaining, salt and pepper.  Serve hot.