For a healthy and refreshing alternative to candied yams, try this combination of autumn vegetables which brings out the lighter side of sweet potatoes.

Roasted Sweet Potatoes and Fennel

4 large sweet potatoes, peeled and sliced just under 1″ thick
2 large fennel bulbs, sliced 1/2″ thick and separated into rings
3 tablespoons butter
2/3 cup chicken broth
1 teaspoon celery seed
2 teaspoons fennel seed
2 teaspoons salt
1 tablespoon sugar
Fresh ground black pepper

This recipe can either be baked in the oven or roasted, covered, on a low burner. Since our turkey was occupying the oven, we prepared this on the stove top.

Melt butter in a large sauce pan. Add sweet potatoes and fennel. Stir to coat the vegetables with the butter. Cover and brown a bit for 5-10 minutes, stirring occasionally. Add chicken broth, celery seed and fennel. Turn your flame to low, cover and let simmer until just tender, about 30-40 minutes. Add salt, sugar, pepper and more butter if desired. Cover and cook 10 minutes longer. Adjust seasonings as needed. Serve warm.