Exceedingly Mundane

I made a new recipe last night and we both really liked it. It’s really just a sweet potato casserole, but I really like the addition of the applesauce. I will do anything I can to sneak more fruit into our diets. I love to eat fruit, and often add dried fruit to my oatmeal, but Tim is basically a fruit non-believer. He barely touches it all year long, and he normally won’t eat any foods with fruit as the ingredients. He liked this though, and then informed me “I like applesauce!”. 🙂 Well, I didn’t even know!

This is from the Betty Crocker Christmas Cookbook I checked out of the library a few weeks ago. Very simple, but it has a good taste. I followed the recipe exactly (except I used 2 large sweet potatoes for us, not 3), and the only thing I might do differently next time is use a chunky applesauce. I had a plain one open and after baking, it was just a little on the runny side. Not bad and we certainly ate it, but next time I might try a thicker applesauce. Enjoy!

* Exported from MasterCook *

Applesauce-Sweet Potato Bake

Recipe By :Betty Crocker Christmas Cookbook, page 100
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dark-orange sweet potatoes (about 3 medium)
1 cup applesauce
1/3 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine

In a 3 quart saucepan, place sweet potatoes; add enough water (salted, if desired) to cover. Heat to boiling; reduce heat. Cover; simmer 30 to 35 minutes or until tender; drain. Remove skins; cut each sweet potato lengthwise in half.

Heat oven to 375º In an ungreased 2 quart casserole or an 8 inch square baking dish, place sweet potatoes, cut side up. Spread applesauce over sweet potatoes.

In a small bowl, mix brown sugar, nuts and cinnamon; sprinkle over applesauce. Dot with butter. Cover; bake about 30 minutes or until hot.

NOTE: You can substitute one 17 oz can of vacuum-packed sweet potatoes, cut lengthwise in half, for the fresh sweet potatoes and skip Step 1.

NOTE: For a festive topping, why not try sprinkling the sweet potatoes with one of these toppings – dried cranberries, miniature marshmallows, toasted coconut, toasted pecans or almonds, french fried onion rings or crushed croutons

Stacy’s Notes – Made this November 2006. We really liked it! I used 2 fairly large sweet potatoes and boiled them until tender, then peeled them using a spoon. I used a metal 8×8 pan (so it would fit in my toaster oven), and did everything else the same. Next time, try using a chunky applesauce (as it was a teeny bit runny after cooking). This was good and had a good flavor, a definite keeper. 🙂