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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sweet Potato-Apple Bake

Makes: 12 servings
Prep 40 mins Bake 325°F1 hr
Sweet Potato-Apple Bake
  • 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

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.

Make-Ahead Tip::

4. 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)
  • Servings Per Recipe 12,
  • cal. (kcal) 147,
  • Fat, total (g) 5,
  • chol. (mg) 39,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • fiber (g) 3,
  • pro. (g) 3,
  • vit. A (RE) 1556,
  • vit. C (mg) 18,
  • sodium (mg) 163,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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