Recipe by Leslie in Texas
I used to waitress at a Stouffer's in Columbus, Ohio where they served this. It was so good, I decided to create my own version and it's been a part of our Thanksgiving and Christmas meals for over 25 years now!
Top Review by Dottie5
Leslie,Had this for Easter Dinner this year and it was terrific. Everyone enjoyed it and agreed that it would be the "Standard" for sweet potatoes. I put in just a couple of dashes of cinnamon and about one dash of nutmeg. Also...a very easy recipe! Thanks, Dottie5
- 1 (30 ounce) can sweet potatoes, drained, save liquid, and cut into bite sized chunks
- 2 medium tart apples, peeled, cored and cut into thick slices (I usually use Granny Smith)
- 1⁄2 cup packed brown sugar
- 1⁄4 cup butter
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1 tablespoon cornstarch
Directions See How It's Made
- In a 1 quart buttered (or use Pam) casserole, alternate layers of potatoes and apples.
- In a medium saucepan, melt butter, stir in brown sugar and spices.
- Add half of reserved sweet potato liquid and bring to a boil.
- Dissolve cornstarch in remaining potato liquid and add to pan.
- Lower heat and simmer while stirring until thickened.
- Pour over layered potatoes and apples until top layer is almost covered.
- Bake, covered, at 350°F for 1 hour.
- You may uncover during the last 15-20 minutes of baking time if the sauce needs thickening.
- This freezes well.