Yield: 6 servings
|1 large||(1/4 lb) sweet potato or yam|
|3 mediums||Melrose or Golden|
|1 teaspoon||Lemon juice|
|¼ cup||(1/2 stick) butter or margarine, softened|
|⅛ teaspoon||Ground white pepper|
|2 tablespoons||Packaged unseasoned bread crumbs|
|1 tablespoon||Brown sugar|
1. Heat oven to 350'F. Peel and thinly slice sweet potato. Peel, core, and cut apples into ¼-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice.
2. 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.
3. Drain apples well; pat dry. Grease 1½-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.
4. 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 casserole immediately.
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>