Sweet Potato-Apple Bake
From: Better Homes and GardensTry this side-dish casserole the next time you are looking for a dish that can be made ahead.
Servings: 12 servings
Prep: 40 mins
Total: 1 hr 40 mins
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Ingredients
5 medium sweet potatoes (2-1/2 pounds)
3 medium Granny Smith apples
2 eggs
1/3 cup half-and-half, light cream, or milk
1/4 cup thinly sliced green onion
3 tablespoons margarine or butter, melted
2 tablespoons brown sugar
1/8 teaspoon ground red pepper
2 tablespoons grated Parmesan cheese
Directions
1. Peel sweet potatoes or yams; cut off woody portions and ends; cut into quarters. Peel, quarter, and core apples. Cook sweet potatoes, covered, in a Dutch oven in enough boiling water to cover for 15 minutes. Add apples and cook 10 to 15 minutes more or until tender. Drain.
2. In a large mixing bowl combine sweet potatoes and apples. Beat with an electric mixer on low speed until mashed. Add eggs; half-and-half, cream, or milk; green onions; margarine or butter; brown sugar; salt; and red pepper. Beat until well combined. Turn into a greased 2-quart souffle dish or casserole. Cover and refrigerate overnight or for up to 3 days.
3. To serve, bake, uncovered, in a 325 degree F oven about 1 hour or until heated through. Sprinkle with Parmesan cheese. Makes 12 servings.
Make-Ahead Tip
Up to 3 days ahead, prepare casserole, except do not bake. Cover and chill. To serve, bake as directed.
Up to 3 days ahead, prepare casserole, except do not bake. Cover and chill. To serve, bake as directed.
Nutrition Facts
Calories 147, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 39 mg, Sodium 163 mg, Carbohydrate 24 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 151%, Vitamin C 30%, Calcium 4%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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