I love Halloween. A few weeks ago, as I cruised a nearby Ben Franklin for Halloween decorations, I stumbled upon an excellent little magazine of Halloween recipes, ideas, costume patterns, etc. Inside was a recipe for sweet potato apple casserole, and my goodness, every bite tastes like autumn.
3 pounds sweet potatoes
4 medium or 3 large tart apples, peeled
¼ cup lemon juice
½ cup chopped pecans or walnuts
½ cup (1 stick) butter, cubed
½ cup packed brown sugar
½ cup honey
2 tablespoons orange juice
½ teaspoons ground cinnamon
¼ teaspoons ground ginger
11″x7″ baking dish
Preheat the oven to 400° F.
Scrub the sweet potatoes with a vegetable brush under cold water, then poke each potato in several places with a fork and place them on a baking sheet.
Bake at 400° for 35-45 minutes, or until almost tender (they should give just slightly when squeezed). Cool slightly, then peel and slice into 1/4-inch slices.
Cut the peeled apples into 1/4-inch slices and toss with lemon juice in the large bowl. In a greased 11″x7″ baking dish, arrange sweet potato and apple slices alternately. Sprinkle with nuts.
In the small saucepan, combine the remaining ingredients over medium heat (50%). Bring to a boil, stirring frequently. Remove from the heat and pour the mixture over the potatoes and apples.
Bake, uncovered, at 400° for 25 to 30 minutes, until tender.