The recipe is loosely based on this one. Very loosely. I used 2 small gala apples and I used shredded swiss chard instead of brussel sprouts. For seasonings: salt, pepper, cinnamon, coriander. It called for thyme. I also put some chicken broth in way before it was called for; those sweet potatoes don't get tender by themselves. The swiss chard was put in at the end and wilted down.
I think I added a squirt of lemon juice at the end, for a splash of fresh flavor. I don't think I will ever use brussel spouts. The apple, onion, sweet potato makes a nice flavor combination. The chard is not very bitter, but adds some color and a bit of bite. Kale would be too bitter. Oh, and bacon makes everything taste better!
(Bacon and onion was sauteed first.)
The more recipes I read the more they look alike, with tiny differences. Remember what you like and substitute in these skillet dinners. I also am trying to use my mom's old iron skillets more; they are nonstick after all these years and no worry about fumes. This skillet is the smooth surfaced black that they no longer make. Glad I saved it, all through the years of teflon.................