Baked Sweet Potatoes and Apples
This recipe is an easy and delicious alternative to candied sweet potatoes or the usual sweet potato casserole. The apples add natural sweetness and the maple, sage and cinnamon are the perfect complementary flavorings. Serve for a family dinner or special occasion. For a similar dish that requires even less preparation but is equally delicious, see the roasted sweet potatoes with apples in the similar and related recipes links.
- 3 large sweet potatoes, scrubbed
- 3 tablespoons butter, preferably unsalted
- 3 large apples, peeled, cored and sliced in 1/3-inch slices
- 1 teaspoon rubbed sage
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons melted butter, preferably unsalted
- 1 tablespoon pure maple syrup
Preheat oven to 350° F. Cook potatoes in medium saucepan in boiling water until slightly tender, about 20 minutes. Remove from pan, drain and rinse with cold water to stop cooking. Peel and slice into 1/3-inch slices.
Heat the 3 tablespoons butter in large fry pan over medium-high heat. Fry apple slices in batches until lightly browned on each side. Remove from pan and set aside.
Layer potatoes and apples alternately in a buttered or sprayed 8x8-inch baking dish, starting with an apple layer and ending with sweet potatoes. The layers are best if angled so that no layer is completely covered. Sprinkle with the sage, cinnamon, salt and pepper, then the melted butter and maple syrup. Bake for 30 minutes or until hot, bubbly and slightly browned on top. Serve immediately.
Notes: Casserole can be made ahead and assembled the day before use; cover and refrigerate. Bake, covered, at 350° for 30 minutes. Remove cover and continue baking until browned. The recipe can easily be halved or doubled. Leftovers reheat well in the oven or microwave.