1 pound dark-orange sweet potatoes (about 3 medium) - I used 2
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 8x8 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. :)