I reviewed a lot of recipes before I came up with this particular combination. Most called for at least ¾ cup of sugar and a stick of butter! I cut that down to 3 Tbsp of butter and 3 Tbsp of brown sugar and thought the dish was plenty rich and sweet. If you need more sweetness, try raisins instead of craisins before you add more sugar.
This casserole is easy to put together once the sweet potatoes and apples are ready. It’s low in Cholesterol and Sodium and high in Vitamin A.
5 large sweet potatoes
1 c. dried cranberries (craisins)
3 Granny Smith apples
3 Tbsp butter
3 Tbsp dark brown sugar
6 oz. unsweetened apple juice
apple pie spice
Partially cook the (whole) sweet potatoes with their skins in boiling water or in the microwave. (Make sure you poke a few holes in them with a fork if you microwave them.) You want them to be somewhat cooked, but still firm. Let potatoes cool, then peel and slice.
Place craisins in a small bowl and cover with boiling water to plump them.
Peel and slice apples. Microwave for about 5 minutes, stirring once.
Drain craisins. In a 3-quart casserole dish, layer a third of the sweet potatoes, apples and craisins plus 1 Tbsp butter and 1 Tbsp brown sugar. Repeat for a total of three layers. Add apple juice and sprinkle apple pie spice on top.
Bake, uncovered, at 350°F for about 30 minutes or until sweet potatoes and apples are done.
Makes 10 servings
Per serving: 188 calories, 4g fat (2g sat), 9mg cholesterol, 46mg sodium, 40g carb, 4g fiber, 23g sugar, 1g protein