You can adjust the amount of sweet tater and apple slices on this as you wish .. and I don't really measure brown sugar and nutmeg (or can use cinnamon and/or a little clove instead of nutmeg if you'd prefer) .. and we usually add more butter and brown sugar as needed depending on amount in pan.
Preparation: 15 min
Cooking: 40 min (mostly unattended)
- 1 tablespoon plus 1 teaspoon butter
- 3 sweet potatoes (about 1 pound), peeled and sliced 1/4" thick
- 1 large sweet apple (e.g. Delicious, Granny, Fuji, etc) cored and sliced thin
- 1 tablespoon brown sugar (I usually use a bit more)
- pinch ground nutmeg (I use several pinches)
Preheat oven to 375F. Grease a 9-inch pie pan with 1 teaspoon of butter. Lay the sweet potato and apple slices in the pan in a circle, alternating and overlapping the slices.
Mix brown sugar and nutmeg together and sprinkle over potatoes and apples; dot with remaining butter.
Cover the pan with aluminum foil and bake for 30 minutes. Uncover and bake 10 to 15 minutes longer or until potatoes are tender when pierced with a fork. Serves 4.
Variation:
Sweet potatoes with pineapple .. Prepare as
directed but substitute 1 cup of fresh pineapple or 1 8oz can of crushed
pineapple, drained, for the apple. To the brown sugar - nutmeg mixture,
add 1/2 teaspoon ground ginger. (Or do it with both apple and pineapple = yum!)