Yield: 12 Servings
|6 mediums||Sweet Potatoes; (About 3 lbs. total) OR|
|4 cans||(18-oz) Sweet Potatoes; drained and cut|
|4 mediums||Cooking Apples; cored and sliced|
|⅔ cup||Brown Sugar; firmly packed|
|4 tablespoons||Apple Juice|
|2 tablespoons||Butter or Margarine|
|½ teaspoon||Ground Allspice|
|¼ teaspoon||Ground Nutmeg|
The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and we're now in the middle of our third recipe collection, featuring our "Metropolitan Thanksgiving Day Dinner" fare.
Today's recipe makes the most of your oven space because it's prepared entirely on the stove-top.
The Kitchen Staff recommends you use a very tart apple to complement the natural sweetness of the potatoes. The Granny Smith apple is the perfect fruit to use in today's recipe as it holds its shape well while cooking.
Peel and slice fresh sweet potatoes. In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 8 to 10 minutes, or until potatoes are almost tender. Drain.
Or forgo the first step and use canned sweet potatoes.
Meanwhile, in a large skillet, combine the apple slices, brown sugar, apple juice, butter, allspice, and nutmeg. Bring the mixture to a boil over a moderate heat setting. Reduce the heat slightly and cook, uncovered, for 3 to 5 minutes or until apples are almost tender and the juice mixture is slightly thickened, stirring occasionally. Gently stir in the sweet potatoes.
Cook, uncovered, for 5 to 10 minutes more, or until apples are tender and sweet potatoes are heated through, spooning the juice mixture over potatoes occasionally. Remove mixture to a serving dish and present warm.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 14, 1998, converted by MM_Buster v2.0l.