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Potato: Sweet Potato & Apple Bake

Source of Recipe

Daily Recipe


List of Ingredients

1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar



Recipe

Heat oven to 350 degrees. Peel and thinly slice sweet
potato. Peel, core, and cut apples into 1/4-inch-thick
slices. Place apples in bowl and add water to cover;
add lemon Juice. Trim off top of leek 1 inch above white;
discard top and root end. Cut leek lengthwise in half
and clean well under running cold water. Thlnly slice
leek crosswise. Drain apples well; pat dry. Grease 1
1/2-quart casserole with 1 table- spoon butter. Place
one third of apples in bottom of casserole; top with one
third of leek slices and one third of sweet potato. Season
with salt and pepper. Repeat to make 2 more layers. Dot
top of casserole with 2 tablespoons butter; pour apple
juice over all. Cover tightly with lid or aluminum foil
and bake 45 minutes. Meanwhile, to make topping, in small
saucepan, melt remaining 1 ta- blespoon butter; stir in
bread crumbs and brown sugar until well combined. Uncover
casserole and sprinkle with topping. Bake uncovered 10 to
15 minutes longer or until potato slices are tender.
Serve immediately.

Yield: 6 Servings