Sweet Potatoes and Apples

Felicity’s Cookbook, p. 24

5 sweet potatoes

3 large apples

Shortening or butter to grease casserole dish

2 tablespoons butter

¾ cup maple syrup

Preheat the oven to 350F.

Wash the sweet potatoes and pierce them several times with a fork. 

I prefer the term "stab." STABBY STAB!

Put them on a cookie sheet and bake them on the center oven rack for about 1 hour, or until a fork pierces them easily.

Hot potatoes!

Remove the potatoes from the oven and set them aside to cool.

Cut each apple into 4 sections. 

I used Honey Crisp apples, and highly recommend them.

Remove the core from each section and cut off the skin. Then cut the apple sections into thin slices.

It's hard not to take off apple flesh with the skin. But if you take off a lot, you can just it eat and nobody will ever know. 

See? Still plenty to go around.

Use the paring knife to pull the skins off the cooked sweet potatoes. 

Careful! Still kind-of-hot potatoes!

NAKED potatoes!

Cut the potatoes into ½-inch slices.

Use paper towels to grease a casserole dish with shortening or butter.

Use half the sweet potato slices to cover the bottom of the casserole. 

Coincidentally, an outfit in these colors would be stunning.

Put half the apple slices on top of the potatoes.

Use the rest of the sweet potatoes to make the next layer. Then add the rest of the apples.

Cut the 2 tablespoons of butter into small pieces and place them on top of the apples. Pour the maple syrup over the top.

YES. 

Cover the casserole and bake the sweet potatoes and apples in the oven for 30 minutes.

Moar baking! But don't worry - they don't get dry. Just delicious!

Remove the casserole dish from the oven. Place the dish on a trivet at the table to serve.

See? You can even SEE the delicious!

A bowl full of autumn.

My Rating: 4/5 "I made these because I wanted something that would taste like Fall - and boy, did these fit the bill. They're a hearty dinner by themselves, or would make a great complement to something savory."