Sweet Potato and Apple Casserole

Sweet Potato and Apple Casserole

  • 2 ½ pounds sweet potatoes, peeled and cut into 1 ½ inch chunks
  • 1 ½ tablespoons molasses
  • 1 ¼ teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ¼ teaspoon allspice
  • ½ teaspoon nutmeg
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 red apple, cored and cut onto 1-inch cubes
  • 1/3 cup sliced almonds
  1. Preheat oven to 375 degrees. 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, ¾ teaspoon cinnamon, ¾ teaspoon salt, allspice and nutmeg; mash. Fold in eggs. Spread in a 2-quart baking dish.
  2. In a skillet, melt butter over medium head. Add apples and remaining ½ teaspoon cinnamon and ¼ teaspoon salt; sauté until apples are golden, about 5 minutes. Spoon over potatoes, sprinkle with nuts. Bake until apples are tender, 25 to 30 minutes.
  • 206 calories
  • 6 grams fat
  • 4 grams protein
  • 37 grams carbs

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