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5
medium sweet potatoes (2-1/2 pounds)
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3
medium Granny Smith apples
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2
eggs
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1/3
cup half-and-half, light cream, or milk
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1/4
cup thinly sliced green onion
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3
tablespoons margarine or butter, melted
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2
tablespoons brown sugar
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1/8
teaspoon ground red pepper
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2
tablespoons grated Parmesan cheese
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: Up to 3 days ahead, prepare casserole, except do not bake. Cover and chill. To serve, bake as directed.
- Servings Per Recipe 12,
- Calories 147,
- Protein (gm) 3,
- Carbohydrate (gm) 24,
- Fat, total (gm) 5,
- Cholesterol (mg) 39,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 1556,
- Vitamin C (mg) 18,
- Sodium (mg) 163,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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