October 1, 2016

Sweet Potatoes with Apple and Cranberries

4 lbs. orange-fleshed sweet potatoes, peeled and thinly sliced in rounds
4 Granny Smith apples, peeled, cored and thinly sliced in rings
1 c. sweetened, dried cranberries
1 1/3 c. clover honey
1/3 c. frozen orange juice concentrate
1 c. apple cider or unsweetened apple juice
3/4 c. chopped pecans
3/4 t. fine sea salt or regular salt

Butter a 9 x 13-inch glass baking dish. Arrange half of the potato slices in four overlapping rows in dish; place half the apple slices over the potatoes in the same fashion. Sprinkle with a third of the cranberries. Repeat with a layer of potatoes and apples. Tuck remaining cranberries in gaps between apple slices.  Sprinkle with pecans. In a saucepan over very low heat, combine honey, orange juice concentrate, apple juice and salt; cook and stir until honey dissolves. Pour mixture over potatoes and apples. Cover with foil and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer, or until potatoes are tender. Serves 12 to 16.

Marilyn Partington Frame, Traverse City