Sweet Potato-Apple Bake

Try this side-dish casserole the next time you are looking for a dish that can be made ahead.

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3 users rated this recipe an average rating of 3.5
Makes:
12 servings
Prep:
40 mins
Bake:
1 hr 325°F
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Sweet Potato-Apple Bake

Ingredients
5
medium sweet potatoes (2-1/2 pounds)
3
medium Granny Smith apples
2
eggs
1/3
cup half-and-half, light cream, or milk
1/4
cup thinly sliced green onion
3
tablespoons margarine or butter, melted
2
tablespoons brown sugar
1/8
teaspoon ground red pepper
2
tablespoons grated Parmesan cheese

Directions

  1. Peel sweet potatoes or yams; cut off woody portions and ends; cut into quarters. Peel, quarter, and core apples. Cook sweet potatoes, covered, in a Dutch oven in enough boiling water to cover for 15 minutes. Add apples and cook 10 to 15 minutes more or until tender. Drain.
  2. In a large mixing bowl combine sweet potatoes and apples. Beat with an electric mixer on low speed until mashed. Add eggs; half-and-half, cream, or milk; green onions; margarine or butter; brown sugar and red pepper. Beat until well combined. Turn into a greased 2-quart souffle dish or casserole. Cover and refrigerate overnight or for up to 3 days.
  3. To serve, bake, uncovered, in a 325 degree F oven about 1 hour or until heated through. Sprinkle with Parmesan cheese. Makes 12 servings.
  4. Make-Ahead Tip:
  5. Up to 3 days ahead, prepare casserole, except do not bake. Cover and chill. To serve, bake as directed.

Nutrition Facts

(Sweet Potato-Apple Bake)
    Per serving:
  • 147 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 39 mg chol.,
  • 163 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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