Special holiday series – Blog 3 of 5
Starting to plan your holiday menu? USDA Under Secretary for Food Safety Dr. Elisabeth Hagen and I want to help. This week we are providing low-cost holiday recipes that incorporate simple food safety tips to help you prepare healthy and safe holiday meals. So far, we’ve posted delicious turkey and stuffing recipes. Today we’re featuring a Baked Apples and Sweet Potatoes recipe, which will make a great side dish for any occasion. Make sure to look for our next blog which will feature another low-cost, easy to prepare –recipe—Green Bean Sauté. Enjoy!!
Baked Apples and Sweet Potatoes
Serving Size: 1/6 of recipe
Yield: 6 servings
5 cooked sweet potatoes
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup margarine
1 teaspoon nutmeg
1/4 cup hot water
2 Tablespoons honey
- Wash hands and clean your work area.
- Boil 5 sweet potatoes in water until they are almost tender.
- After the sweet potatoes cool, peel and slice them.
- Peel the apples. Remove the cores, and slice the apples.
- Preheat the oven to 400° F.
- Grease the casserole dish with butter or margarine.
- Put a layer of sweet potatoes on the bottom of the dish.
- Add a layer of apple slices.
- Add some sugar, salt, and tiny pieces of margarine to the apple layer.
- Repeat steps 6, 7, and 8 to make more layers of sweet potatoes, apples, and sugar/salt.
- On the top layer of apples, sprinkle the rest of the brown sugar and margarine pieces.
- Sprinkle the top layer with nutmeg.
- Mix the hot water and honey together. Pour the mix over the top layer.
- Bake for about 30 minutes until apples are tender.
- Hold food hot after cooking (at 140 ˚F or above), by using a heat source such as an oven, chafing dish, warming tray, or slow cooker.
- If not serving right away, refrigerate the casserole within 2 hours of cooking. Use leftovers within 3 to 4 days or freeze for 3 to 4 months.
Per Recipe: $ 4.34
Per Serving: $ 0.72
Adapted from: Pennsylvania Nutrition Education Network Website Recipes
The Pennsylvania Nutrition Education Program
Author: Pennsylvania Nutrition Education Program