|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Maple syrup brings complementary fall flavor to this sweet potato and apple casserole. The sliced cooked sweet potatoes and sliced apples make up the layers, with a crunchy finish of chopped pecans. Brown sugar and butter bring all of the flavors together.
The sweet potatoes are baked, but they may be boiled if you prefer. Just peel them and boil them in a small amount of water just until tender.
- 6 medium baking apples, peeled and sliced
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 1/2 cup butter
- Salt, to taste
- 4 medium sweet potatoes
- 1 cup chopped pecans
Heat the oven to 350 F.
Butter a 2-quart casserole.
Peel the apples; core and slice them thinly.
Combine apple slices, maple syrup, brown sugar, and butter in a medium saucepan.
Cook over medium-low heat until apples are tender; add a dash of salt to taste.
Bake the sweet potatoes in their jackets until just tender. Slip the peels off and slice them into 1/2-inch rounds.
Layer the sliced apples and sweet potatoes in the prepared 2-quart casserole, beginning with sweet potatoes and ending with apple slices.
Top with the chopped pecans.
Bake for 30 to 45 minutes in the preheated oven.
- Some apple varieties become mushy when baked. Try to use apples that hold their shape when baked. Apples that hold their shape particularly well include Golden Delicious, Jonagold, Honeycrisp, Pink Lady, and Granny Smith.