As promised, here's one of my favorite holiday side dishes. In a world where sweet potatoes and marshmallows have become paired, I'm fond of taking advantage of pairing naturally sweet apples and traditional sweet potatoes in a baked dish. Both of them enjoy a sweetness intensification while baking and make a fantastic side to roasted turkey, pork or chicken.
If made as indicated in the recipe below, it's also a gluten free, dairy free, meat free dish. As someone who has had folks with a wide range of dietary restrictions at the Thanksgiving table, it's nice to have a few dishes like this around to make sure someone isn't left eating a baked potato on a day that focuses on all things culinary. Enjoy and have a very happy Thanksgiving!
- 4 large sweet potatoes
- 2 tablespoons whipped natural canola margarine, melted
- 1/2 cup maple syrup
- 2 large apples, peeled, cored, and thinly sliced
- Ground cloves
- 1/2 cup apple juice
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the butter, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.
- Yields: 6 servings
- Preparation Time: 1 hour