Apples and crushed graham cracker crumbs top this creamy sweet potato side dish recipe. If you need to feed a crowd for Thanksgiving or a potluck, this sweet potato casserole is the recipe you’ve been looking for.
And remember: Sweet potatoes are a superfood. They’re packed with Vitamin A and fiber, and low in fat and cholesterol.
Sweet Potatoes with Apple Topping
8 lbs. sweet potatoes (approximately 12 large)
1 cup evaporated skim milk
2 teaspoons vanilla extract
6 Tablespoons butter
1/2 cup brown sugar
1 15-ounce can juice-packed pears, drained
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup orange juice
Apple Topping:
3 cups peeled and diced Granny Smith apples
1/4 cup graham cracker crumbs
3 Tablespoons butter, melted
Preheat oven to 375 degrees. Wash sweet potatoes and bake for 1 hour or until soft when poked with a fork. Remove from oven and let cool. Scoop flesh out with a spoon and put in a large mixing bowl.
Heat milk, butter and brown sugar in a saucepan over medium high heat until bubbles form around the edges.
Remove from heat and add in vanilla extract.
Pour mixture over potatoes and stir until thoroughly combined.
Puree pears and add to sweet potato mixture. Then add remaining ingredients to sweet potatoes, mixing well.
Pour into a large baking dish. Sprinkle apples evenly over top of casserole. Mix graham cracker crumbs with melted butter and sprinkle over apples. Bake 30-35 minutes until heated through.
Makes 18 servings.
Per serving: 288 calories, 6 g fat, 16 mg cholesterol, 139 mg sodium, 55 g carbohydrate, 7 g fiber, 5 g protein, 580% Vitamin A, 13% Vitamin C, 12% calcium, 9% iron
