Anonymous wrote:Since our turkey is done & out of the oven at 9AM the oven is free for casseroles. Brined/ dry rubbed turkeys cook much faster.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:That sounds delicious! I think things like that are often better the next day.

Would you be willing to share the recipe?

I peel and slice 3 or so big sweet potatoes, depending on their size. I make the slices like 1/2 inch thick. I put them in a pot almost covered with water and cook them until they just start to get tender, like 10 minutes.
Meanwhile in a saucepan combine the first 6 of the following ingredients:
1/2 cup butter
2 Tbsp water
1/4 c maple syrup
1 c brown sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 tsp orange zest

Heat, stir, bring to a boil and let boil 2 minutes, remove from heat and stir in vanilla and orange zest.

To make the casserole I butter a big casserole dish, then layer sweet potato slices with slices of peeled apples (I use Granny Smith mostly, but doesn’t really matter). After each layer I pour some of the sauce over top. I do as many layers as I feel like I need, and ditto with the sauce. I may put an extra pat of butter on the very top.

Then cover with aluminum foil and bake at 350 for at least an hour. After an hour I asses and remove the foil, and continue baking as needed.

Sorry, it’s not a precise recipe— it’s one of those family things that just gets handed down. It is really delicious, and great as leftovers the next day.

Thank you for posting. I have never had this with apples.