When my daughters were learning state history in school, we got interested in making colonial recipes such as chicken pudding, johnnycakes, and this tasty dish. The original recipe uses more maple syrup, but I prefer just a hint of maple sweetness.
Adapted from Felicity’s Cooking Studio, published by American Girl.
5 sweet potatoes
3 large apples, peeled, quartered, and sliced thinly
2 tablespoons butter
1/2 cup real maple syrup
- Preheat the oven to 350° F.
- Wash the sweet potatoes and pierce several times with a fork. Put them on a cookie sheet and bake for about an hour, or until a fork pierces them easily. Remove from the oven and set aside to cool.
- Coat a deep casserole dish with cooking spray. When the sweet potatoes are cool enough to handle, peel the skins off and cut the potatoes into 1/2-inch slices. Layer half of the sweet potato slices in the bottom of the casserole dish. Layer half of the apple slices on top. Use the rest of the sweet potatoes to make the next layer. Then add the rest of the apples.
- Cut the butter into small pieces and dot them on top of the apples. Pour the syrup over all.
- Cover the casserole and bake for 30 minutes or until the apples are soft and tender and the casserole is hot and bubbly throughout.