It's pretty, isn't it? Some roasting pan filled with gently singed vegetables.
Weird that all the vegetables are white, though. (I could tell you about my White Food years; no complaints from me.)
It was based on a dish I saw briefly on the Web, during the time of holiday recipe ideas. This was so unusual, at least to me, that I wanted to eat some. Of course I no longer had the recipe; story of my life.
Why was it so appealing? Because it's a combination of sweet potatoes, onions and apples. Baked. Yes, we all want sweet potatoes this time of year, but apples and onions? Too cool.
First surprise: The sweet potatoes, once peeled, were white-fleshed. First time for me. They are a little drabber, both in color and flavor, than the usual orange spuds. But they worked fine.
Second surprise: Apples with onions? I know, I've had apples with onions before, but in much stewier presentations, where the immediacy of the original sweet and savory orbs was disguised. Here, it was in your face. What a treat!
Third surprise: Actually, I made this part up myself. I tossed a few glugs of whole cream over the softening foodstuffs toward the end of the cooking time, covered the pan, and waited for a little magic to happen in the oven.