Apple Sweet Potato Side Recipe

5 3 4
Apple Sweet Potato Side Recipe
Apple Sweet Potato Side Recipe photo by Taste of Home
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Apple Sweet Potato Side Recipe

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5 3 4
Publisher Photo
Mother never used a recipe, so for years, there were no written instructions to make this dish. When the memories of this Thanksgiving side dish began to haunt me, I set out to duplicate this comfort food, which took me many tries. It bakes in the oven with other foods, needing little attention. -Opal Sanders, Glouster, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.

Ingredients

  • 5 medium sweet potatoes (2-1/2 pounds)
  • 4 cups sliced peeled tart apples (about 4 medium)
  • 3/4 cup thawed apple juice concentrate
  • 1-1/2 cups plus 2 tablespoons cold water, divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 7-1/2 teaspoons cornstarch
  • 1/4 cup butter, cubed

Directions

Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes.
Place apples in a large saucepan and cover with water. Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 12 servings.
Originally published as Apple Sweet Potato Bake in Reminisce November/December 2003, p48

  • 5 medium sweet potatoes (2-1/2 pounds)
  • 4 cups sliced peeled tart apples (about 4 medium)
  • 3/4 cup thawed apple juice concentrate
  • 1-1/2 cups plus 2 tablespoons cold water, divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 7-1/2 teaspoons cornstarch
  • 1/4 cup butter, cubed
  1. Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes.
  2. Place apples in a large saucepan and cover with water. Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
  3. In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  4. Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through. Yield: 12 servings.
Originally published as Apple Sweet Potato Bake in Reminisce November/December 2003, p48

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Reviews forApple Sweet Potato Side

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mamamarie User ID: 568814 50227
Reviewed Jan. 26, 2014

"This was good. I did cut back on the amount of sugar. Very tasty."

MY REVIEW
jackieslist User ID: 1705387 100863
Reviewed Jan. 8, 2012

"Even the sweet potato haters tried this one. And it was tasty as a left-over, too! Even the kids liked it."

MY REVIEW
Tazma User ID: 3534730 137053
Reviewed Dec. 6, 2009

"I did exactly what the recipe called for and it turned out great. My husband really loved it. Thank you for sharing."

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