Yield: 8 servings
|½ cup||Streusel topping|
|1 teaspoon||Ground cinnamon|
|Sweet potatoes (medium size)|
|Firmly packed brown sugar|
|large||Winesap (or other cooking) apples,|
|Peeled and cut into 1/4-inch-thick rings|
Cook the unpeeled sweet potatoes in a Dutch oven in water to cover for 25 minutes or until tender (do not overcook). Drain, cool and slice into ¼-inch-thick rounds. Combine the brown sugar, cinnamon and nutmeg. Layer the sweet potatoes, apples and brown sugar mixture in a lightly greased 11-7-1½-inch baking dish, beginning and ending with sweet potatoes. Sprinkle with the Streusel Topping. Bake for 30 minutes at 350F. Makes 8 servings. STREUSEL TOPPING: ¼ cup all-purpose flour ¼ cup firmly packed brown sugar ¼ cup butter or margarine ¼ cup chopped pecans Combine all of the ingredients.
Makes about 1 cup. [Lu Clark; Ste.Genevieve, Missouri] [Christmas Dinner: Give Mom a Break; Southern Living; November 1994] Posted by Fred Peters.
Submitted By FRED PETERS On 11-23-94