BAKED SWEET POTATOES AND APPLES

SERVES 6

This is a great change from candied sweet potatoes. The apples add sweetness without too much sugar, and the sage is a perfect companion seasoning. Serve with poultry or pork.

INGREDIENTS

3 large sweet potatoes, scrubbed

3 tablespoons unsalted butter

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 unsalted butter

1 tablespoon pure maple syrup

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 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, pepper, melted butter and maple syrup. Place in preheated 350° F oven and 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. Recipe can easily be doubled and baked in a larger pan. Reheats well in oven or microwave.

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