SWEET POTATO AND CARAMELIZED APPLE CASSEROLE

This sweet and creamy side dish is a special Thanksgiving treat. Mashed sweet potatoes are topped with caramelized apples and toasted walnuts in a dish that almost tastes like dessert.

Yield: Serves 8.

SWEET POTATO AND CARAMELIZED APPLE CASSEROLE

Ingredients

  • 3 medium sweet potatoes or yams
  • 1/4 cup salted butter, melted
  • 2 tbsp whipping cream
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp freshly ground pepper
  • 3 cups cubed peeled Granny Smith apples (1/2 inch)
  • 3 tbsp granulated sugar
  • 1/8 tsp cinnamon
  • 2 tbsp salted butter
  • 1/2 cup toasted walnuts, coarsely chopped

Directions

  1. Preheat oven to 375°F.
  2. Prick sweet potatoes with a fork. Place sweet potatoes in a baking dish.
  3. Bake until tender, about 1 – 1 1/2 hours; cool.
  4. When cool enough to handle, peel sweet potatoes and place in a bowl. Mash with a potato masher until smooth. There should be about 4 cups. Add melted butter, whipping cream, salt, cinnamon, cardamom and pepper; stir until combined. Spoon sweet potato mixture into a greased 3 quart baking dish; set aside.
  5. Preheat oven to 375°F.
  6. To prepare apple topping, place apples in a bowl. Add sugar and 1/8 tsp cinnamon; toss to coat. Melt 2 tbsp butter in a large nonstick frypan over medium-high heat. Add sugar-coated apples and cook, stirring occasionally, until apples are golden brown, about 8 minutes. Stir in walnuts. Top sweet potato mixture with apple topping.
  7. Bake, uncovered, until heated through, about 20 minutes.
Nutritional analysis per serving:

221 calories, 14.9 g fat, 2.2 g protein, 21.3 g carbohydrate, 3.2 g fibre, 388 mg sodium

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