Apple-Sweet Potato Bake


I have been enjoying experimenting with side dishes recently and I hope to share them with you.  this is an apple-sweet potato dish and I think that apples added to almost any dish is a plus.  When I came across this recipe and saw the word, "apples", I was sold.  The orange juice added a nice flavor the remaining ingredients and we liked this dish.

Apple-Sweet Potato Bake (adapted from Southern Living - November 2004)
Ingredients:
4 medium-size sweet potatoes
2 Granny Smith apples, peeled and thinly sliced
1 1/2 cups orange juice
1/2 cup granulated sugar
1/4 cup firmly packed  brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg                                                                                                                    1/4 cup chopped almonds                                                                                                                          1/4 teaspoon salt                                                                                                                                            Spray cooking oil

Method:
Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.
Bake at 400° for 1 hour or until done; cool slightly. 
Peel and cut crosswise into 1/4-inch-thick slices.
Lower oven to 350 degrees.
Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish.
Top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 7 ingredients. 
Pour over sweet potato mixture. 
Spray top with cooking oil.
Bake at 350 degrees for 40 minutes.

Linked to Saturday Night Fever    Linked to:  See Ya at the Gumbo                  Treasure Box Tuesday             Fat Tuesday       Hearth and Soul Hop           Tuesday’s Table  

Comments

  1. Angie's RecipesDecember 27, 2014 at 11:15 PM

    Is it a sin to want this sweet bake for the breakfast? It looks so good, Chaya.

    ReplyDelete
  2. NikkiJanuary 2, 2015 at 8:03 AM

    Looks and sounds delicious! I imagine the orange juice flavor takes it over the top.
    I'm visiting from Tuesday's Table blog hop.

    ReplyDelete
  3. SwathiJanuary 5, 2015 at 10:52 AM

    Delicious, thanks for sharing with Hearth and soul blog hop, pinning.

    ReplyDelete
  4. April J HarrisJanuary 7, 2015 at 3:46 PM

    What a lovely way to serve sweet potatoes, Chaya! Thank you for sharing you Apple-Sweet Potato Bake with us at the Hearth and Soul hop.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more