Friday, 13 Sep 2019
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Scalloped Sweet Potato and Apple

Scalloped Sweet Potato and Apple

This recipe is a ‘sweet’ little dish to have in your recipe box especially during the holidays. It’s simple to make and a little different from the usual potatoes you find on the holiday table.

Kristy

Ingredients:

  • 2-3 sweet potatoes, peeled and thinly sliced *see notes
  • 2-3 apples, peeled, cored, halved and thinly sliced
  • 1/4 cup unsweetened orange juice
  • 1 tbsp maple sugar or syrup
  • 1 tbsp neutral flavor oil plus a little to grease the baking dish
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 cup chopped, toasted pecans or hazelnuts (optional)

Preparation:

  1. Preheat oven to 350 degrees.
  2. Grease a 9 inch pie pan or an 8×8 or similar size shallow baking dish with a little of the oil.
  3. In a small bowl mix together the orange juice, maple sugar, oil, cinnamon, nutmeg, ginger and salt. Set aside.

    Scalloped Sweet Potato and Apple
    Layer half the sweet potatoes in the baking dish and then top with a layer of half the apples.

  4. Layer the prepared baking dish with half the potatoes, lightly overlapping the edges. Layer half the apple slices over the potatoes.
  5. Spoon half of the juice mixture evenly over the apples.
  6. Layer on the other half of the potatoes and then the apples.
  7. Spoon the remaining juice mixture over the top.
  8. Cover with foil and bake 20 minutes. Remove foil and bake an additional 20-25 minutes or until tender when pierced with a fork.

Yield:

Makes approximately 6 servings.

Notes:

Store leftovers in an airtight container in the refrigerator for 1-2 days.

*Try to find long thin sweet potatoes. If you can’t then cut the potato in half before thinly slicing to make layering easier.

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Scalloped Sweet Potato and Apple
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