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Maple-Glazed Sweet Potatoes and Apples

Sweet and simple, this is a tasty way to serve sweet potatoes for Thanksgiving. No marshmallows here, just cider and maple syrup to accentuate the natural sweetness of the apples and potatoes. And it can be made the day before Thanksgiving, which is always a plus.

This recipe originated in the Food & Wine magazine 1997 recipe compilation book. I've modified it substantially, both for quantities and for technique.

If you have a mandoline or vegetable slicer, this is a good time to use it, for nice, even slices.

Prep Time: 30 minutes
Cook Time: about 1 hour
Yield: 8 to 10 servings

6 Tbsp unsalted butter
2 1/2 to 3 pounds sweet potatoes (Ruby, Garnet, or Jewel are all good choices)
2 pounds Granny Smith apples
1 cup maple syrup
3/4 cup apple cider
1/2 tsp salt

Preheat the oven to 350 degrees. Using 2 Tbsp of the butter, grease an 8-by-12 or 9-by-13-inch baking dish.

Peel and slice the sweet potatoes 1/4-inch thick. Peel, core, and halve the apples, then slice them 1/4-inch thick. Alternating sweet potatoes and apples, layer the slices in the baking dish, overlapping and packing in as tightly as necessary to make them fit.

In a medium saucepan, combine the maple syrup, apple cider, the remaining 4 Tbsp of butter, and the salt. Simmer over moderate heat for 5 minutes.

Pour the syrup mixture over the potatoes and apples. Cover the dish with aluminum foil and bake for 40 minutes, until the apples release their juices. Uncover the dish and baste the slices with the pan juices. Increase the oven temperature to 450 degrees. Continue baking for about 30 more minutes, basting 2 or 3 more times, until the potatoes are tender and nicely glazed.

If you make the casserole 1 day ahead: Cool, cover, and refrigerate. To serve, cover with foil and reheat in a 400-degree oven for 25 to 30 minutes.



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