Baked Sweet Potatoes and Apples
A cheering fall and winter recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only. Photos by Rachael Braun.
Serves: 8 or more
- 4 large sweet potatoes (4 to 4 1/2 pounds)
- 2 tablespoons vegan buttery spread such as Earth Balance, melted
(or substitute olive oil, avocado oil, or sesame oil)
- 1/3 cup maple syrup
- 2 large apples, peeled, cored, and thinly sliced
- Ground cloves
- 1/2 cup apple juice
Preheat the oven to 350 degrees F.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, peel them and cut into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top.
Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.