Apple Sweet Potato Side Recipe
Mother never used a recipe, so for years, there were no written instructions to make this dish. When the memories of this Thanksgiving side dish began to haunt me, I set out to duplicate this comfort food, which took me many tries. It bakes in the oven with other foods, needing little attention. -Opal Sanders, Glouster, Ohio
12 Servings
Prep: 1 hour
Bake: 30 min.
Ingredients
5 medium sweet potatoes (2-1/2 pounds)
4 cups sliced peeled tart apples (about 4 medium)
3/4 cup thawed apple juice concentrate
1-1/2 cups plus 2 tablespoons cold water, divided
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon salt
7-1/2 teaspoons cornstarch
1/4 cup butter, cubed
Directions
• Place sweet potatoes in a large saucepan or Dutch oven and cover with water.
• Bring to a boil; cover and cook for 30-45 minutes or until tender.
• Drain.
• When cool enough to handle, peel and slice potatoes.
• Place apples in a large saucepan and cover with water.
• Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain.
• Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
• In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt.
• Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
• Remove from the heat; stir in butter until melted.
• Pour over potato mixture.
• Bake, uncovered, at 325° for 30-35 minutes or until heated through.
Yield: 12 servings.
Originally published as Apple Sweet Potato Bake in Reminisce
November/December 2003, p48
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