1/2 cup finely chopped pecans or black walnuts (optional)
6 tablespoons butter, melted
1 tablespoon freshly grated ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons apple juice
2 tablespoons cornstarch
Instructions
Peel sweet potatoes, halve lengthwise and cut
crosswise into 1/4-inch slices. In large pot of
boiling water over high heat, parboil sweet potato
slices until bright orange and point of sharp
knife easily pierces but does not break apart
slices, 4 to 5 minutes. Drain well.
Meanwhile, while sweet potatoes are boiling, peel,
core and slice apples, then saute in non-stick
skillet in 2 tablespoons maple syrup over medium
heat until softened but not mushy, 3 to 4 minutes.
Remove from heat.
Place sweet potatoes in even layer in buttered 13
x 9 x 2-inch baking dish, overlapping as needed.
Top evenly with apples. Sprinkle evenly with
pecans, if desired.
In 2-cup measure, whisk together melted butter,
remaining 5 tablespoons maple syrup, ginger,
cinnamon, nutmeg and salt. In small bowl, whisk
together apple juice and cornstarch until smooth.
Whisk into butter mixture. Pour evenly over apples
and sweet potatoes.
Cover tightly with foil and bake at 375°F (190°C)
until liquid is bubbly, about 45 minutes. Uncover
and bake until liquid thickens to glaze potatoes
and apples, about 15 minutes.
Serving
Suggestions
Variations- Substitute rum or bourbon for apple juice.
Originally Submitted
11/27/2011
0 Out of 5 from
0 reviews
You can add this Maple Sweet Potato-Apple Casserole recipe to your own private DesktopCookbook.
