Sweet potato-apple bake

Yield: 10 To 12

Measure Ingredient
7 Medium-sized Sweet Potatoes; (about 2-1/4 lb.)
3 Granny Smith apples; peeled, cored, and quartered
2 larges Eggs
⅓ cup Half-and-Half or Light Cream
¼ cup Scallions or Green Onions; thinly sliced
3 tablespoons Butter or Margarine; melted
2 tablespoons Brown Sugar; firmly packed
½ teaspoon Salt
⅛ teaspoon Red Pepper
2 tablespoons Parmesan Cheese; grated

Peel sweet potatoes, making sure to cut off the woody portions and trim the ends. Quarter the peeled sweet potatoes.

To cook the sweet potatoes and apples, place the pieces in a large pot and cover with boiling water. Return the water to a boil over high heat, then reduce the temperature setting to low and continue to cool for 10 to 15 minutes, until tender. Drain well.

In a large mixing bowl, combine sweet potatoes and apples. Beat with an electric mixer on low speed until mashed.

Add the eggs, half-and-half, green onions, melted butter or margarine, brown sugar, salt, and red pepper. Beat again until well combined.

Turn the mixture into a well greased 2-quart soufflé dish or casserole. (At this point, you may refrigerate the side dish, covered, for up to 3 days before serving.)

To serve, bake, uncovered, in a 325- F degree oven for about 1 hour or until heated through. Sprinkle with Parmesan cheese just prior to serving.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 3, 1999, converted by MM_Buster v2.0l.

Similar recipes