Prep 20 mins
Cook 50 mins
A wonderful side dish / salad to serve either straight from the oven or to let come to room temperature for serving. Makes it a wonderful choice during a dinner party since it can cool and still be a delicious. Found in an old Cooking Light magazine. Servings are 1/2 cup in size (I have edited this recipe to reflect a better perception of servings based on reviews)
- 5 cups sweet potatoes, peeled & cubed (about 2 lbs)
- 1⁄2 cup sweet onion, chopped
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup orange juice, fresh
- 2 tablespoons canola oil
- 1 tablespoon lemon juice, fresh
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 cups granny smith apples, cubed (about 1 1/4 lbs)
- Preheat oven to 350°F Wash, peel and cube the sweet potatoes (1 1/2" cubes).
- Combine potatoes and onion in a 13x9" baking dish.
- Combine sugar, orange juice, oil, lemon juice, salt and black pepper in a small bowl. Then pour this over the potato mixture - tossing well to coat.
- Cover baking dish and bake at 350F for 30 minutes (stir occasionally).
- Wash and cube the Granny Smith apples (1" cubes). Stir in the apple cubes to the casserole and then bake covered an additional 15 minutes or until apple is tender.
- Uncover dish and bake an additional 5 minutes.
This was really delicious, and it as nice to be able to make this early, before the duck went into the oven. I might add some ginger or nutmeg next time, just to add a little something, but I did like it just as it is. I did not cover the dish after the apples went in, and I loved that the apples did not cook to a mush - had just a bit of bite left to them. My one concern is about the number of servings. I had a 1 lb sweet potato, so I halved all the rest of the ingredients. This should have been around 5 servings, I think, but two of us polished all of it. Now, it was a bit more than 1/2 cup for each of us, but with the largish cubes of potato, it's hard to keep to 1/2 cup. So if you are making this for a group, I would suggest that you might consider making more of it. Oh, I did not want to go back to the store to get a sweet onion, so I chopped a regular onion, then put it in a bowl and covered with boiling water. Let it stand 10 minutes, then drain thoroughly. This makes the onion more mild, less bite to it.
This is a delightful salad that really is at its best when served at room temperature. This was also a very pretty salad as I used dark orange yams and left the pretty green peel on the granny smith apples. I also used a whole sweet onion when I made this. DH called dibs on what was left stating he wanted it for breakfast. Thanks so much for the post.