Recipes from the Fleet: Sweet Potato and Apple Casserole

Petty Officer 2nd Class Andrew Foutz poses with his sweet potatoe and apple casserole.

Petty Officer 2nd Class Andrew Foutz poses with his sweet potatoe and apple casserole.

Ingredients:

3 sweet potatoes, peeled and quartered

1/2 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 large cooking apples – peeled, cored and cut into 1/4 inch rings

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup butter

1/4 cup chopped pecans

 

Directions:

1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.

 

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking dish.

 

3. In a small bowl, mix brown sugar, cinnamon and nutmeg.

 

4. Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.

 

5. In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.

 

6. Bake in the preheated oven 30 minutes, or until lightly browned.

 

7. Enjoy!

 


One Response

  1. Sandy george says:

    Thank you. Looks simple and tasty