 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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 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:
1. 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.
2. 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.
3. 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.
4. 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.
|
|