Wednesday, November 7, 2012

Sweet Potato and Apple Casserole

Sweet Potatoes are one of our favorite things.  Great baked, they are equally fine in stews, breads, chili, pie or just about anything else.  They are also one of the mandatory items for Thanksgiving, at least in my book.

This recipe is effort number one in creating a low calorie, low fat version for this years Thanksgiving.  It tastes great - almost pie like.  I will be trying others, but this could be the winner.

I made this recipe scaleable - basically the ingredient list below is for 1-2 people - so just scale it up depending on how many you have.

1 Sweet Potato, baked
1 Medium apple, peeled and cored
1/4 teaspoon Apple Pie Seasoning (Penzey's)
1/4 cup evaporated milk
1 tbs (or none) brown sugar
Pecan pieces

You can peal, dice and steam or boil the sweet potato   However I feel that leeches out some of the flavor, so I recommend baking them until soft.  In either case, you want them well cooked.
Heat evaporated milk, brown sugar and apple pie seasoning, whisking as you go - you just need it warm enough to incorporate the seasoning/sugar.
Mix sweet potato, apple and milk mixture in a bowl.
Pour/scrape into baking dish sized appropriately for the amount you are cooking.  It should be like thick applesauce when you put it into the baking dish, not watery and not to dry.  Just right.
Sprinkle as much pecan pieces over the top as you like
Bake at 350 degrees for 30 minutes.  If you made this the day ahead and it is cold, probably go 45 minutes

Do not over season with apple pie seasoning - more is not better.  Cinnamon can be bitter if there is to much - if you over add you will have to add more sugar


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