"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Apple Sweet Potato Bake, by Lu Gibbs, is from A Taste of the Past, Present & Future,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 medium sweet potatoes 4 cups sliced & peeled apples 3/4 cup apple juice concentrate 1 1/2 cups + 2 tbsp cold water; divided 1/4 cup sugar 1/4 cup brown sugar 7 1/2 tsp corn starch 1/4 cup butter 1/2 tsp salt
Cook sweet potatoes until tender. Drain and cool and then peel. Place apples and potatoes in a greased baking dish.
In a saucepan, combine apple juice concentrate with 1 1/2 cups water, sugar and salt. Combine corn starch with remaining water until smooth and stir into apple juice. Bring to a boil and cook until thick. Remove from heat and stir in butter. Pour sauce mix over potato/apple mixture.
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