I found this recipe in a magazine and thought it would go well with my chicken. A lot of sweet potato/yam dishes for thanksgiving are loaded with marshmallows which, to me, is sort of gross. The idea of adding in apples and a topping with what is essentially praline instead sounded really good.
Apple-Sweet Potato Casserole
adapted from Cooking Club, Oct/Nov 2010
click to print
4 lb. sweet potatoes
2 c sliced peeled apples, such as Braeburn or Gala (1-2 apples)
1/2 c water
1/3 c butter, melted
1/2 c packed brown sugar
1/2 c raisins
1/2 tsp ground cinnamon
1/2 c coarsely chopped pecans
Heat oven to 350°F. Spray 11x7-inch glass baking dish with oil.
Microwave sweet potatoes, in batches if necessary, 4-6 minutes or until almost tender but not mushy.
Let stand until cool enough to handle. Peel; cut into 1/2-inch slices. Arrange in baking dish.
Bring apples and water to a boil, covered, in medium saucepan over high heat. Reduce heat to medium; cook 4-6 minutes or until crisp-tender.
Holy crap, I overcooked my apples. Err toward half of the lower end of these directions.
Arrange over sweet potatoes.
Combine all remaining ingredients in small bowl.
Spread over potatoes and apples.
Bake 30 minutes or until potatoes and apples are tender.
Cut and serve.
While I thought the topping on this would be much too sweet and buttery, it turned out perfectly. The ratios were spot on. Apparently 1/3 cup brown sugar is spectacularly suitable for four pounds of yams. The nuts were so delicious, essentially candied, I wished there were more, unusual for me. Raisins, generally something I tolerate, went unnoticed. The apples, overcooked, were only a hint.
Overall, a definite winner, one I'd gladly make to accompany a turkey at Thanksgiving or a chicken anytime.
- sweet potatoes: $2.18
- apples: $0.49
- butter: $0.27
- brown sugar: $0.14
- raisins: $0.82
- pecans: free from Mom