Sweet Potato and Apple Scallop
Here is a sweet potato recipe Honey uses a lot during the holidays.
It is great for taking to dinner parties and potlucks and always brings compliments and recipe requests.
2 medium sweet potatoes
3 cups peeled, thinly sliced tart apples
1 medium onion, thinly sliced
1 tablespoon chopped thyme
1/2 cup brown sugar
6 tablespoons butter
Salt to taste
Preheat oven to 350 degrees F.
Butter a 1 1/2-quart baking dish.
Scrub the potatoes
Boil gently in a covered saucepan for 20-30 minutes, until easily pierced.
Drain, cool slightly, peel, and set aside.
Melt 2 tablespoons of butter over medium heat.
Add onions and saute until tender and translucent, about 6-7 minutes.
Thinly slice the sweet potatoes 1/8 to 1/4 inch thick.
Arrange half of the sliced potatos in the 1 1/2-quart baking dish.
Sprinkle with half the thyme and half of the onions.
Cover with half the sliced apples, then sprinkle with half the brown sugar, and dot with half the remaining butter.
Sprinkle lightly with salt.
Repeat layering with remaining ingredients.
Cover dish with foil, and cook for 30 minutes.
Uncover and back for about an hour more, or until apples are soft, casserole is bubbly and center is hot.
It is best served hot, and can be rewarmed in microwave.
Adapted Fannie Farmer’s – The 1896 Boston Cooking-School Cook Book that is now updated by Marion Cunningham