Sweet Potato Apple Casserole

I prefer this sweet potato dish to the traditional marshmallow topped dish for the holidays. The natural sweetness of the potatoes is contrasted with the tartness of the apples, and honey or brown sugar further sweeten just as far as you want to go with sweetness. Toasted pecans on top add to the fall harvest flavors and add some needed texture.

8 large sweet potatoes
large pot for boiling
water to cover

Cook sweet potatoes until nearly done. They will be cooked two more times so don’t overcook at this stage. Pour out water, and run cold water over them to cool. When cool, remove from pan, and peel and slice the potatoes in about 1/4 inch slices.

3 – 4 Sliced Granny Smith Apples, peeled
Butter as needed
Large saute skillet

Saute sliced potatoes in butter. Saute apple slices. Layer in large oiled casserole (9X12).

Top with:

Chopped nuts, toasted (pecans preferred)
brown sugar and/or honey
Cinnamon

Cover with foil and bake at 325 for 45-50 minutes.