Sweet Potato and Apple Gratin

Becky Luigart-Stayner; Jen Rotenstreich
Sweet but not overly so, this sweet potato and apple side dish is a delicious accompaniment to a holiday meal. Let the casserole stand for 10 minutes after baking so the juices can thicken.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 214
Caloriesfromfat 14 %
Fat 3.4 g
Satfat 1.3 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 44.3 g
Fiber 4.6 g
Cholesterol 3.9 mg
Iron 1.1 mg
Sodium 218 mg
Calcium 42 mg

Ingredients

3 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
1 teaspoon lemon juice
4 small sweet potatoes, peeled and thinly sliced (about 2 pounds)
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 (1-ounce) slices white bread
2 teaspoons olive oil
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 400°.

Combine apples and lemon juice in a large bowl. Add the sweet potatoes and the next 4 ingredients (sweet potatoes through pepper). Place the sweet potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 40 minutes, stirring after 25 minutes.

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, oil, and nutmeg; sprinkle over the sweet potato mixture. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving.

Note:

November 2001