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Scalloped Sweet Potatoes and Apples

Earlier this week I made another recipe from my Old Pennsylvania Dutch Recipes book.  It is called Scalloped Sweet Potatoes and Apples.  Perfect for fall in Michigan!

It was quite easy to make and turned out really well.  I cooked the sweet potatoes first thing in the morning.  Then did the peeling and slicing when it was time to make dinner.

This got two thumbs up from the family.  I used sweet potatoes from our garden and apples from my in-laws’ farm.  It would be a great recipe for a large crowd, a holiday or a potluck.  I only made a half recipe and we had plenty of leftovers.

This post is linked to Fight Back Friday and Fresh Bites Friday.

Scalloped Sweet Potatoes and Apples

6 medium sweet potatoes
1 1/2 cups apple slices
1/2 cup rapadura (or organic cane brown sugar)
1/2 tsp. salt
1 tsp. ground mace (I don’t even know what mace is…I just used cinnamon)
1/4 cup butter

Wash and cook sweet potatoes in boiling water to cover until just tender.  Peel and cut into crosswise slices 1/4 in. thick.

Butter a 2 qt. casserole and arrange one half of the sweet potatoes in the bottom.  Then later one half of the apple slices.  Sprinkle with one half of a mixture of the brown sugar, salt and mace.  Dot with 2 Tbsp. butter.  Repeat layering, ending with apples, seasoning and butter.

Bake at 350 degrees for 50 minutes.

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