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Sweet Potato and Apple Bake
1 large (1/4 to 1/2 lb.) sweet potato
3 medium Golden Delicious apples
1 tsp. lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 tsp. salt
1/8 tsp ground pepper
1/4 to 1/2 cup apple juice or apple cider
2 TBSP seasoned or unseasoned bread crumbs
1 TBSP brown sugar
Heat oven to 350. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch thick slices. Place apples in bowl and add water to cover; add lemon juice. Trim off top of leek 1 inch aboue white; discard top and root end. Cut leek lenghtwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease a 1-1/2 quart casserole with 1 TBSP butter (or coat with cooking spray).
Place one third of the apples in bottom of casserole; top with one third of the leek slices and one third of the sweet potato slices. Season with salt and pepper. Repeat to make 2 more layers. dot top of casserole with 2 TBSP butter; pour apple juice (cider) over all. Cover tightly with lid or aluminum foil and bake for 45 minutes. Meanwhile, to make topping, in small saucepan, melt the remaining 1 TBSP butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.
YIELD: 6 servings
1 large (1/4 to 1/2 lb.) sweet potato
3 medium Golden Delicious apples
1 tsp. lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 tsp. salt
1/8 tsp ground pepper
1/4 to 1/2 cup apple juice or apple cider
2 TBSP seasoned or unseasoned bread crumbs
1 TBSP brown sugar
Heat oven to 350. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch thick slices. Place apples in bowl and add water to cover; add lemon juice. Trim off top of leek 1 inch aboue white; discard top and root end. Cut leek lenghtwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease a 1-1/2 quart casserole with 1 TBSP butter (or coat with cooking spray).
Place one third of the apples in bottom of casserole; top with one third of the leek slices and one third of the sweet potato slices. Season with salt and pepper. Repeat to make 2 more layers. dot top of casserole with 2 TBSP butter; pour apple juice (cider) over all. Cover tightly with lid or aluminum foil and bake for 45 minutes. Meanwhile, to make topping, in small saucepan, melt the remaining 1 TBSP butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.
YIELD: 6 servings