There's nothing that says fall like the aroma of spices and apples baking in the oven. This is a side dish, not a super sweet dessert. It's an updated version of something we often had on the Thanksgiving table growing up. This Sweet Potato and Apple Scallop Bake has it's own beauty in both the scallop shapes and the simple yet delicious flavors. This bake can satisfy the "little something sweet" urge while being free of refined sugars and rich in fiber and micronutrients. Thanks to my mom and The Fannie Farmer Cookbook for the inspiration!
2 Cups Thinly Sliced Sweet Potatoes or Yams.
2 Cups Thinly Sliced Firm Apples ( ex. Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith)
1/3 Cup Apple Cider
4 TBS plus a little Butter
a pinch of Salt
1/2 tsp pumpkin pie spice
Preheat oven to 350 degrees Fahrenheit
Slice the sweet potato while the water comes to a boil
Bring enough water to cover the Sweet Potatoes to a boil. Par boil sliced sweet potato for 5 min. Strain and then submerge in cold water and strain again to make them easy to handle.
While the potatoes boil, peel and slice the apple.
Butter a 2 Quart Baking Dish (9"x9" or 8" nonstick pan)
Lay the cooled sweet potato and apple into the dish. Layer sweet potato alternating with apple. I like to have each layer made up of alternating pieces of ea. After two layers, dot with 1/2 of the butter and sprinkle with 1/2 of the spices. Layer again, dot with the rest of the butter and sprinkle with the rest of the spices.
Pour in the apple cider.
Cover with glass lid, parchment paper, or with aluminum foil so it doesn't touch the food.
Bake for 30 min covered. Then bake for 20 min uncovered. Apple should be just soft.
Some people just cube the potato and the apple and mix!
You can replace the butter with ghee or coconut oil to make this lactose free or dairy free.
In place of pumpkin pie spice, cinnamon could be used alone, or make up your own fall spice mix to = 1/2 tsp.
This dish can be topped with chopped pecans or walnuts to add texture.