Sweet Potato & Apple Bake
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
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 Splenda
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 tablespoon butter; stir in bread crumbs and splenda 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
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