Sweet Potato and Apple Casserole

 Sweet potatoes are a great source of potassium, an important mineral that balances out excess sodium in our diets (especially from rich holiday meals) and can help keep blood pressure in check.

    Prep Time: 20 minutes

    Cook Time: 50 minutes

    Total Time: 1 hour 10 minutes

    Yield: 8

Nutritional Information

Calories per serving:   206

Fat per serving:           6g

Saturated fat per serving:       2g

Cholesterol per serving:         31mg

Fiber per serving:        5g

Protein per serving:    4g

Carbohydrates per serving:    37g

Sodium per serving:    329mg

Iron per serving:         1mg

Calcium per serving:  71mg

Good to Know

     

ingredients

    2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks

    1 1/2 tablespoons molasses

    1 1/4 teaspoons cinnamon

    1 teaspoon kosher salt

    1/4 teaspoon allspice

    1/4 teaspoon nutmeg

    2 large eggs, lightly beaten

    2 tablespoons unsalted butter

    1 red apple, such as Rome, and 1 green apple, both halved, cored and cut into 1-inch cubes

    1/3 cup sliced almonds

Preparation

1. Preheat oven to 375°F. In a pan, cover potatoes with cold water by 2 inches. Bring to a boil. Reduce heat; simmer until just tender, 15 to 20 minutes. Drain; return potatoes to pot. Add molasses, 3/4 tsp. cinnamon, 3/4 tsp. salt, allspice and nutmeg; mash. Fold in eggs. Spread in a 2-quart baking dish.

2. In a skillet, melt butter over medium heat. Add apples and remaining 1/2 tsp. cinnamon and 1/4 tsp. salt; sauté until apples are golden, about 5 minutes. Spoon over potatoes; sprinkle with nuts. Bake until apples are tender, 25 to 30 minutes.

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