I took over this recipe from my mother-in-law, who passed away nine
years ago. She made this for Thanksgiving and Christmas Dinner, and it
was always the high point of the meal for me.
You can use
either yams or sweet potatoes, but I like it with yams. Basting the
dish is most important, as it spreads the sweetness of the juice and
maple syrup throughout the dish. If you don't have maple syrup, you can
dissolve about 1/2 a cup of brown sugar in 1/2 a cup of water and add 1
teaspoon of vanilla extract for more flavor. If you don't have apple
juice, any kind of fruit juice can be used.
Please send in any recipes that you want to share with our readers. My e-mail address is kathleen@thecheers.org
4 medium sized Yams or Sweet Potatoes
3 medium sized Apples
2 cups apple juice
1/4 cup maple syrup
butter for pan
Peel
yams (or sweet potatoes) and rinse. Core the apples, but do not peel.
Slice the yams and the apples in 1/3 inch slices. Using an oven pan
lightly buttered, layer the yams and apples until you run out. It
doesnt matter which you end up with on top, but you should start with
the yams.
Then, in a small pot heat the apple juice and the
syrup, until youve reduced it to 1 cups. Pour it, while hot over the
yams and apples, and then cover the pan with foil. Bake at 350 degrees
F for about 45 minutes, or until the yams have softened. Every 10
minutes, baste the yams and apples with the liquid at the bottom of the
pan.
Allow to cool with the foil removed for about 15 minutes before serving.
350 degrees F = 230 degrees C
1 teaspoon = 5 ml
1/3 inch = .75 cm
2 cups = 473 ml
1/4 cup = 60 ml
Tags:
cooking 
