Sweet Potato Apple Bake
Sweet potatoes mingle with cinnamon spiced apples, this Sweet Potato Apple Bake is a sweet, but healthy alternative to classic sweet potato casserole. Yield: 1 (8x8) baking dish (Triple the recipe to fill a 9x13 dish.
- 2 lbs sweet potatoes, (peeled and sliced thin (4 c sliced))
- 3 apples ((Gala or Fuji work well) peeled and sliced (roughly 2 c sliced))
- 1/2 c sweet onion, (sliced thin)
- 2 Tbsp unbleached all-purpose flour
- 1 tsp brown sugar
- 1 tsp cinnamon
- 1 c vegetable stock ((low sodium))
- Preheat oven to 400F.
- Create layers of sweet potatoes, apples, and onions in a greased 8x8 baking dish. Repeat, until all your ingredients are used, reserving a few sweet potato slices for the top layer.
- Before putting on your last layer of sweet potatoes, sprinkle the top of the onions with flour, brown sugar, and cinnamon.
- Top with remaining sweet potato slices and pour the vegetable stock over the whole thing.
- Cover the dish tightly with aluminum foil, and bake for 45 minutes.
- Remove the dish from the oven and check to see if the potatoes are soft. If they are, return the dish to the oven, uncovered for 15 minutes, to crisp the top layer slightly.
- Remove the dish from the oven and let it stand on a cooling rack for 5-10 minutes before serving, to absorb any remaining liquid.
Baking time may take longer.) Ingredients 2 lbs sweet potatoes, (peeled and sliced thin (4 c sliced)) 3 apples ((Gala or Fuji work well) peeled. Sliced (roughly 2 c sliced)) 1/2 c sweet onion, (sliced thin) 2 Tbsp unbleached all-purpose flour 1 tsp brown sugar 1 tsp cinnamon 1 c vegetable stock ((low sodium)) Method Preheat oven to 400F. Create layers of sweet potatoes, apples, and onions in a greased 8x8 baking dish. Repeat, until all your elements are used, reserving a few sweet potato slices for the top layer.
Before putting on your last layer of sweet potatoes, sprinkle the top of the onions with flour, brown sugar, and cinnamon. Top with remaining sweet potato slices and pour the vegetable stock over the whole thing.
Cover the dish tightly with aluminum foil, and bake for 45 minutes. Remove the dish from the oven and check to see if the potatoes are soft. If they are, return the dish to the oven, uncovered for 15 minutes, to crisp the top layer slightly.
Remove the dish from the oven and let it stand on a cooling rack for 5-10 minutes before serving, to absorb any remaining liquid.
