From Cooking Light magazine, this is a great recipe to bring to holiday dinners that incorporates sweet potatoes and apples without being overly sweet or too dessert-like. Made in any casserole, it is also easy to transport this dish without mishaps. I added cinnamon to the recipe to add a bit of warmth and compliment both the apples and sweet potatoes.
Allow bread slices to set out for a couple hours to dry and make better crumbs.
Sweet Potato & Apple Gratin
adapted from Cooking Light
3 Granny Smith apples, peeled, cored, and thinly sliced
1 tsp lemon juice
4-5 small sweet potatoes, peeled and sliced 1/4 inch thick
1/4 cup maple syrup
1 tbsp melted butter (unsalted)
1/2 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
2 slices dry bread, crusts removed
2 tsp olive oil
1/4 tsp nutmeg
Preheat oven to 400F and coat a 13×9 inch baking dish with cooking spray.
Combine apples with lemon juice in a large bowl and toss. Add sweet potatoes, maple syrup, butter, cinnamon, salt and pepper. Toss and spread mixture into prepared baking dish. Bake for 40 minutes, stirring once half-way through baking time.
Tear up bread slices and place in a food processor or chopper. Pulse until small crumbs form, and add olive oil and nutmeg. Pulse to combine. Sprinkle over sweet potato mixture and bake an additional 15 minutes, or until top is golden brown (if needed, drizzle with additional olive oil to prevent burning). Let stand for 10 minutes before serving, allowing baking juices to thicken.
