Mommy Made From Scratch

Tuesday, November 15, 2011

Sweet Potato and Apple Casserole

Every Thanksgiving dinner there are three dishes I look forward to most: green bean casserole, pumpkin pie and sweet potato casserole. I remember in grade school every year around Thanksgiving the school cafeteria would serve Thanksgiving-like foods for one or two meals. One of the things that was always served was sweet potato casserole. The teachers used to let us leave based on how clean our plate was. I was always one of the only kids to clean up the sweet potato section of my plate AND I would usually get to eat one of my friends' sweet potatoes too even though we weren't supposed to (Shhhhh! Don't tell!). So needless to say, I was one of the first to head out for recess every day or so before Thanksgiving. I could never understand the other kids. Sweet potatoes rule!

So of course this year I'm going to share a sweet potato casserole recipe with you. This is a MMFS original so be gentle and kind in your comments. I'm fragile.





Sweet Potato and Apple Casserole
4 large sweet potatoes
5 small golden delicious apples
lemon juice
6 tablespoons butter
1 tsp cinnamon
2 tablespoons chopped pecans
2 cups marshmallows
2 tablespoons brown sugar (optional)

You can cook the sweet potatoes one of two ways: steam them or boil them. I use my steamer so that more of the nutrients will stay in the potatoes and so I can add some cinnamon to the spice tray in my steamer to add a little more flavor to the potatoes. 

For the steamer method, cut the potatoes in large pieces so that they fit inside of the steamer basket. Steam for 35-40 minutes or until a fork inserts easily into the potatoes. 




For the boiling method, put the potatoes in a large pot, then cover with cold water. Add a little bit of salt. Bring to a boil over high heat, then reduce heat and simmer until a fork can pierce the sweet potatoes easily, about 30 to 35 minutes.

While potatoes are steaming, peel and core apples and chop into bite sized pieces. Fill a large bowl with cold water and add a tablespoon or two of lemon juice. Place the apples pieces in the water.




After steaming or boiling, drain the potatoes and run under cold water until they're cold enough to touch. The skins should separate easily from the potato as shown in the potato to the left in the picture below. This should make them easy to peel by hand.




Cut sweet potatoes into 1/2 inch thick slices.

Preheat oven to 350ยบ F. Coat a 2.5 quart baking dish with cooking spray. 

In a small bowl, melt butter in microwave then stir in cinnamon. Set aside.

Remove the apples from the water. Place apples on a towel and blot water off with a paper towel to soak up any excess liquid.

Layer half of the sweet potato slices, then top with half of the apples, half of the pecans and one tablespoon brown sugar, if desired. Drizzle half of butter mixture on top. Repeat layers.













Cover the baking dish with foil and bake until sweet potatoes and apples are tender, about 55-60 minutes.




Preheat broiler then sprinkle marshmallows over the top of the casserole. Broil casserole uncovered for 1-2 minutes or until the marshmallows begin to toast.










Happy Thanksgiving! Enjoy!


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1 comment:

  1. yummmmmmm........sweet potatoes rule!!! What a yumm yumm yumm casserole,with marshmellows too!!

    ReplyDelete