New England Style Maple Sweet Potatoes And Apples

 

A simple old-fashioned side dish for your Thanksgiving table.

Sweet Potatoes and Apples
Image courtesy/Joy Food Sunshine

Butter a 1 1/2 -quart baking dish.

Wash and cook 2 lbs. (about 6 medium) sweet potatoes for
 20 to 30 minutes or tender when pierced with a fork.

Meanwhile, measure into a saucepan:

1 cup of maple syrup 
Few grains of salt

Wash, quarter, core, peel, and thinly slice
4 large apples (about 1 1/2 lbs.)

Add apples to sauce pan and cook over low heat until apples are just tender.
Carefully turn apple slices to cook evenly.  Remove from heat and set aside.
Peel the cooked sweet potatoes.  Cut into thin crosswise slices.

Arrange one half of the potato slices in the baking dish.  Top with one half 
of the apples slices and syrup.  Repeat layers, using remaining potatoes,
apples, and syrup.  

Sprinkle with 1/3 cup buttered crumbs:

Butter Crumbs-soft or dry bread or cracker crumbs tossed in melted butter.
Use 1 or 2 tablespoons for 1 cup soft crumbs and 2 to 4 tablespoons 
butter for 1 cup dry crumbs. 

Bake at 350 degrees for about 10 minutes or until crumbs are lightly brown.

Makes 6 to 8 servings

"Maple Sweet Potatoes And Apples"
From "The New England Cook Book"
(1956)
Published by Culinary Arts Institute
Chicago, Illinois
Leland Publishing Co. Limited
Linden, New Jersey