By contributing writer Beth
This apple and sweet potato recipe has five ingredients and the simplicity speaks for itself. The flavors blend together so well, and it’s the perfect recipe to go with a simplified Thanksgiving feast. The tradition is there in the warmth and sweetness of the dish, and all the ingredients are familiar and comfortable. There’s nothing intimidating in the ingredients or the preparation, and yet people will be shocked by how much they love the colorful layers of honey-sweetened goodness.
I use cinnamon as the only spice, but you could really jazz up this dish with cloves, nutmeg, allspice, and ginger. And the honey can be reduced if you think it’s a little too sweet. A spicier dish might actually do well with less honey. My children finished off this entire dish in one sitting!
If you don’t have a mandoline, see the note about slicing.
- 1 large sweet potato
- 2 small granny smith apples
- ⅓ cup butter, melted
- 1 teaspoon cinnamon
- ¼ cup honey
- Preheat oven to 350 degrees F. Spray casserole with nonstick cooking spray.
- Peel the sweet potato and use a mandoline slicer to thinly slice them. Set aside.
- Slice the Granny Smith apples with a mandoline slicer.
- Arrange apples and sweet potatoes in an alternating pattern and place in the greased pan.
- Combine melted butter, cinnamon, and honey. Drizzle over the top of the apples and sweet potatoes.
- Bake at 350 degrees for 30 - 35 minutes or until sweet potatoes are fork tender.
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