This is a side dish that my Mom made often with pork roast or pork chops and usually always with Ham at Easter. The combination of baked sweet potatoes and apples is so good! Now when I have time I make my Mom's exact recipe....but I have been known to take some shortcuts now and then. So I put both the long and short cut version up for you....both are equally as good.
8 medium sweet potatoes, cooked until just tender
4 medium Gala or Fuji apples, sliced
1/2 cup brown sugar, firmly packed
1/4 cup maple syrup
1 teaspoon salt
1/2 teaspoon nutmeg
4 tablespoons butter
1/2 cup pecans, halves or pieces (optional)
Pierce sweet potatoes with a fork and microwave on high until just tender. Or you can pierce them and boil them whole. When cool enough to handle, peel sweet potatoes and cut in lengthwise slices about 1/2" thick.
Arrange layers of potato, apple slices and pecans (if using) in a greased baking dish. Melt the butter, brown sugar, salt, and nutmeg together and add the maple syrup. Pour over layers. Cover and bake at 350 degrees for about 35-40 minutes.
1 21 ounce can apple pie filling
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
In a large bowl, mix together cooked sweet potatoes, apple pie filling, brown sugar and cinnamon. Transfer to a medium microwave-safe dish. Microwave on high 5 minutes, or until the mixture is hot and bubbly.
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