Sweet Potato Apple Bake


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The apples in this dish give the sweet potato and extra bit of sugar and a crunchier texture.

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  • 1 large (1/4 lb.) sweet potato
  • 3 medium Golden Delicious apples
  • 1 tsp. lemon juice
  • 1 large leek
  • 1/4 C. (1/2 stick) butter or margarine, softened
  • 1/4 tsp. salt
  • 1/8 tsp. ground pepper
  • 1/4 C. apple juice
  • 2 Tbs. unseasoned breadcrumbs
  • 1 Tbs. brown sugar

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Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into ΒΌ" thick slices. Place apples in bowl and add water to cover; add lemon juice. Trim off top of leek 1" above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-qt. casserole with 1 Tbs. butter. Place 1/3 of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 Tbs. butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt remaining 1 Tbs. butter; stir in breadcrumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10-15 minutes longer or until potato slices are tender. Serve immediately.

Yield: 6 servings

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