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  1. “This is the fourth year I’ve grown sweet potatoes in my garden,” says Ardis, a life member. “I usually have a nice harvest, so I had to figure out ways to use them.” This casserole, which she often brings to potlucks, always draws lots of praise.

  2. medium sweet potatoes (about 4 lb.)*

  3. cups sliced peeled apples, such as Braeburn or Gala (1 to 2 apples)

  4. 1/2 cup water 1/2 cup raisins 1/2 cup coarsely chopped pecans 1/2 cup packed brown sugar 1/3 cup butter 1/2 teaspoon ground cinnamon 1. Heat oven to 350°F. Spray 11x7-inch glass baking dish with cooking spray. Microwave sweet potatoes, in batches if necessary, 4 to 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.

  5. Bring apples and water to a boil, covered, in medium saucepan over high heat. Reduce heat to medium; cook 4 to 6 minutes or until crisp-tender. Arrange over sweet potatoes.

  6. Combine all remaining ingredients in small bowl; sprinkle over potatoes and apples.

  7. Bake 30 minutes or until potatoes and apples are tender.

  8. TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

  9. servings PER SERVING: 295 calories, 12.5 g total fat (5.5 g saturated fat), 2.5 g protein, 45.5 g carbohydrate, 20 mg cholesterol, 90 mg sodium, 4.5 g fiber


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