Glazed Sweet Potato & Apple Casserole
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
|
|
| 2 | large |
apples
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
lemon juice
|
|
| 3 | tablespoons |
butter
|
|
| ⅓ | cup |
molasses
|
|
| ¼ | cup |
brown sugar
|
*
|
| ¼ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
sweet potatoes, or yams
|
|
| 2 | large |
apples
|
*
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
lemon juice
|
|
| 45 | ml |
butter
|
|
| 79 | ml |
molasses
|
|
| 59 | ml |
brown sugar
|
*
|
| 59 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
Boil sweet potatoes until tender but still firm and allow them to cool.
Then peel, slice, and place in a shallow baking dish .
Core and slice the apples, then sprinkle salt and lemon juice over them.
In a skillet bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft.
Arrange apples with the sweet potatoes.
Then add molasses to butter remaining in pan and bring to a boil.
Pour over apples and sweet potatoes, coating well.
Sprinkle brown sugar and pecans on top.
Bake for 30 minutes or until brown and bubbly on top.
