A perfect complimentary dish to accompany the Five Spiced Turkey, or even any roast or griddled meat. This Sweet Potato and Apple Casserole bakes well in the stoneware dish and can easily be served from oven to table.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 6 medium-sized sweet potatoes
- 4 small apples, cored and cut into thin rings
- Butter, to grease
- 1-2 tablespoons maple syrup
- 2 tablespoons pecans or cashew nuts, roughly chopped
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pinch of cinnamon
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Method
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1Preheat the oven to 200C/ 180C Fan/ Gas Mark 6.
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2Pre-cook the sweet potatoes in boiling water in the oval casserole with the lid on for about 10 minutes. Once cooked, drain, peel and cut into slices.
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3Grease the stoneware dish with butter and alternately layer the potato slices and the unpeeled apple rings. Drizzle with maple syrup and sprinkle the nuts across.
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4Melt the butter in a small saucepan. Season with salt, pepper and then add the cinnamon. Pour the hot butter over the potato and apple slices.
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5Place the potatoes into the stoneware dish and then put the dish into the preheated oven and bake for 25-30 minutes.
This recipe can be used as a main course and additionally 100g of crumbled feta cheese can be added to the top before baking.
