Sweet potato medallions
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes; (2 pounds) |
| 2 | mediums | Apples |
| ¾ | cup | Packed brown sugar |
| ¼ | cup | Butter; melted |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Flaked coconut |
Directions
Peel sweet potatoes and slice into rounds ¼ inch thick. Cook, covered, in 2 inches boiling salted water 10 minutes or until almost tender. Drain.
Peel and core apples. Cut into ¼ inch thick slices. Combine brown sugar, butter, ginger and nutmeg.
In a l0x6x2-inch baking dish layer ⅓ of the potato slices and then ½ of the apple slices. Spoon 2 tablespoons brown sugar mixture over apples.
Repeat layers once. Arrange remaining potatoes on top. Spoon remaining brown sugar mixture over all. Bake, covered, in a 325 oven 40 minutes.
Uncover. Baste potatoes with brown sugar mixture from bottom of dish.
Sprinkle coconut around edges of dish. Bake, uncovered, 15 minutes longer or until coconut is lightly browned. Baste potatoes with brown sugar mixture.
Posted to MC-Recipe Digest by Gr8seeksM8@... on Feb 14, 1998