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Sweet Potato Apple Scallop

By: Sarah Joyce

"'My cousin, Ann Smith, gave me the recipe for this wonderful dish, which makes traditional Thanksgiving sweet potatoes a bit more special,' writes Sarah Joyce of Bedford, Texas. Apple slices and a crunchy pecan topping dress up the seasonal spuds."

Rate/Review | Read Reviews (33)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

2 pounds sweet potatoes
2 medium apples, peeled and cored
1 tablespoon lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon orange extract
2 tablespoons butter or stick margarine

Directions

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook for 20-25 minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-in. slices. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
Cut apples into 1/4-in. rings; cut in half. Arrange over sweet potatoes. Sprinkle with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice and orange extract; sprinkle over apples. Dot with butter. Bake, uncovered, at 350 degrees F for 25-30 minutes or until apples are tender.

Footnotes

Nutritional Analysis: One serving (2/3 cup) equals 221 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 48 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fruit, 1 fat.