Scalloped Sweet Potatoes and Fruit

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Original recipe from New Classics Cookbook by Anne Egan

kept byspiersma
recipe by

Categories:
- Side Dish
- Sweet Potato

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Ingredients:

1 T butter
2 apples, cut into 1/2 inch pieces (2 c)
2 T brown sugar
4 c sweet potatoes, cut into 3/4 inch pieces
1/4 c dried cherries or cranberries
1 T flour
1/8 t cinnamon
2/3 c chicken broth or apple juice
1/4 c chopped pecans

Preheat oven to 350. Spray a 9x13 baking dish with cooking spray. Melt butter in medium skillet over medium heat. Add the apples. Cook, stirring, for 1-2 minutes or until the apples release some of their juice. Add the brown sugar. Cook for 2 minutes or until the apples are partially softened. Place the apples, sweet potatoes and cherries in the prepared baking dish. Place the flour and cinnamon in a small bowl. Gradually whisk in the liquid. Pour it into the baking dish. Cover loosely with foil. Bake for 1 hour or until the potatoes are tender when pierced with a fork. Remove the foil and sprinkle with the pecans. Bake, uncovered, for 10-12 minutes or until the pecans are toasted and all the liquid is evaporated.