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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 14%
  • Fat: 3.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 44.3g
  • Fiber: 4.6g
  • Cholesterol: 3.9mg
  • Iron: 1.1mg
  • Sodium: 218mg
  • Calcium: 42mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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