I've prepared this recipe a number of times, and I've made some changes that we think improved it. First, I omit the sweet potato (we don't like them). I add one chopped apple for each person (instead of one apple/two persons). I use baby carrots and cook them on the stove until they're about halfway cooked through, then drain them and toss them with the chopped apples. I omit the onion because it upsets our stomachs, but I season the apples and carrots with onion powder and pepper. A few times, I've added small red potatoes that I've quartered (depending on size) and tossed with the seasoned apples and carrots, but the last time I made this I baked potatoes (not sweet potatoes) to serve alongside. One thing I do now that I think is crucial to making this dish moist is to add some apple juice approximately halfway through baking. I pour it into the apple/carrot/potato (if using) mix in the bottom of the pan and stir it around. I check it again about 10 minutes later and add more juice, if needed. This keeps everything from drying out. I also use dried cranberries instead of fresh, and the apple juice helps a lot with 'plumping' them. All in all, both my husband and I really enjoy this dish in the winter. It's easy to prepare and compared to many other recipes, fairly healthy.
Was this review helpful?
12 users found this review helpful
I've prepared this recipe a number of times, and I've made some changes that we think improved...