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Sweet Potato & Apple Bake

1 large ( lb.) sweet potato
3 medium Golden Delicious apples
1 t. lemon juice
1 large leek

cup ( stick) butter or margarine, softened
t. salt
Dash ground pepper
cups apple juice
2 T. unseasoned bread crumbs
1 T. brown sugar


Heat oven to 350. Peel and thinly slice sweet potato. Peel, core, and cut apples into -thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1-quart casserole with 1 T. butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 T. butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt remaining 1 T. butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10-15 minutes longer or until potato slices are tender. Serve immediately. Yield: 6 Servings