I've made this for a few years now and it's a wonderful recipe - it's become a tradition in our family. My method is a little different than the recipe as I don't like to boil the sweet potatoes and lose ANY nutrients, so I slice the sweet potatoes and apple about 1/4" thick, then layer them starting and ending with potatoes. I allow my layers to be "porous", not covering ever speck of space so that the sauce can meander throughout. This year I used Honeycrisp apples, so reduced the sugar to a cup as they are sweet. I cook them until the potatoes are tender, not really caring how long it actually takes - an hour or so. Excellent!
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I've made this for a few years now and it's a wonderful recipe - it's become a tradition in...