Ingredients:
10 medium sweet potatoes (5 lb)
5 medium Granny Smith apples (2 lb)
Juice of 1 large lemon
6 tablespoons cold unsalted butter
3/4 cup honey
1/2 teaspoon each pumpkin-pie spice and salt
Instructions:
1. Preheat oven to 400 F. Roast potatoes 50 minutes, until firm- tender;
cool (can be roasted up to 3 days ahead and refrigerated).
2. Remove potato skins; slice 3/8 in. thick. Peel, halve and core apples;
slice 3/8 in. thick. Toss in bowl with lemon juice. Grease 3- to 3 1/2-qt
casserole with 1 Tbsp butter. In microwave-safe bowl, combine honey,
remaining butter, the pie spice and salt. Heat in microwave on high 1 minute
or until butter melts; stir mixture.
3. Assemble: Cover bottom of casserole with some potato slices. Top with
layer of apple slices. Drizzle with half the honey mixture. Alternately
arrange remaining potato and apple slices on top, overlapping to fit;
drizzle with remaining honey mixture (can be assembled 1 day ahead and
refrigerated).
4. Heat oven to 350 F. Bake 40 minutes. With bulb baster, baste potatoes
and apples several times with honey mixture in bottom of casserole. Turn on
broiler. Broil 4 to 6 in. from heat source 2 to 3 minutes, until edges of
apples are golden.
Makes
12 servings. Per serving: 272 calories, 2 g protein, 55 g carbohydrate, 6 g
fat, 16 mg cholesterol, 110 mg sodium.