Prep 25 mins
Cook 1 hr
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!
- 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
- 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.
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
I originally from Ohio and vaguely remember Stouffer's restaurants. This recipe was a bit of a surprise as I wasn't sure if the flavors would work well together. Turned out great for our Christmas Eve dinner. I plan to use it again!!