Prep 15 mins
Cook 45 mins
Thanksgiving worthy but simple enough for any given Thursday! The classic combination of sweet potatoes, apples, brown sugar and cinnamon make this easy side dish a feezer staple!
- 2 sweet potatoes, sliced into rounds
- 2 apples, peeled, cored and sliced
- 3 ounces frozen apple juice concentrate, thawed
- 2 tablespoons brown sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon vegetable oil
- Wash and peel the two sweet potatoes. Cut the potatoes into rounds and keep covered with water to prevent them from browning until ready to use.
- Wash and peel the two apples. Core and cut the apples into slices.
- In a large freezer bag, add: sweet potatoes, apples, apple juice concentrate. Squeeze out as much air as possible and seal.
- In a snack size baggie mix together: brown sugar and cinnamon. Seal the bag.
- Place the 2 filled bags into a 2nd large freezer bag, Print recipe to include too. Freeze.
- To cook; thaw.
- Preheat oven to 375 degrees.
- Empty contents of freezer bag into a small pregreased baking dish be sure that potatoes and apples are evenly spread in the pan in layers.
- Sprinkle the brown sugar and cinnamon mixture over the top of the sweet potatoes and apples.
- Sprinkle the butter evenly over the entire dish.
- Bake for about 45 minutes or until potatoes and apples are tender.
Its a bit blah and makes waaayyy too much
I must have done something wrong, but, the apples were mush and the potatoes were hard, not really a success in my opinion
Made this as a side for dinner last week (did not do the OAMC option). I followed the directions for the most part except for doubling the brown sugar and cinnamon, and using 3 Granny Smiths because the ones I had were small. I also stirred several times during the cook time to make sure everything stayed coated. My 3 year old really liked it and requested it at every meal until it was gone. My husband and I also thought it was good but would have preferred more sauce (it seemed a little on the dry side for us). I cooked a little longer than 45 minutes (about 5-10 extra minutes) just to make sure the sweet potatoes were tender. Ultimately, the apples were cooked to a great texture and the sweet potatoes worked out okay for us. I can see this being a very good side, especially in the fall. In the future, I would add more apples (personal preference) and try to increase the sauce (maybe more apple juice and butter would accomplish this? - I'll have to experiment). Thanks for posting!!!