1 1/2 pounds raw sweet potatoes (3-4 medium)
3 tart apples
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons water
1 cup maple syrup (not pancake syrup)
2 tablespoons butter
Preheat oven to 350 degrees. Butter sides and bottom of 2 1/2 – 3 qt casserole dish;* set aside.
Peel sweet potatoes as you would a regular baking potato. Slice in half lengthwise, then in quarters lengthwise. Slice quarters into 1/2 – inch slices. Peel, core and dice apples.** Alternate sweet potatoes and apples in prepared baking dish. Sprinkle with salt and cinnamon.
Whisk together lemon juice, water, syrup and cornstarch; pour over apples and potatoes; dot with butter. Cover and bake 45-60 minutes or until potatoes and apples are tender.
Notes:
This recipe makes a great Thanksgiving dinner side dish; and, a nice alternative to heavy candied yams. Serves 8
* 9×13 pan is approximately 3 quarts.
** If desired; peel, core and slice 2 apples and prepare as directed above. Core and slice remaining apple. Arrange slices in flower pattern on top prepared sweet potatoes prior to baking.
For nutrition analysis go to www.UtahDairyCouncil.com
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