Among other things, November is Better Nutrition Month and sweet potatoes are one of the easiest–and tastiest!–ways to get some solid nutrition on your plate.

Sweet potatoes are a good source of fiber, vitamins A & C, and Potassium. They’re also a complex carb–the “good” kind of carbohytrate–that your body takes its time breaking down so you feel full longer. And I think they take a lot less work to taste good compared to a russet potato.

But just because I can eat a baked sweet potato with absolutely nothing on it and be perfectly happy with its natural sweetness, doesn’t mean I don’t like to mix it up with sweet potato dishes.

For Thanksgiving it’s tradition, at our table, to serve candied sweet potatoes: planks of boiled sweet potato layered with butter and cinnamon, then covered with a brown sugar glaze and baked until nice and gooey. You might be a little more familiar with the ubiquitous sweet potato casserole topped with toasted marshmallows.

This recipe (courtesy of Princella canned sweet potatoes) put a different spin on that sweet potato casserole, interleaving sliced apples and pecans with the sweet potatoes, adding a fun texture change to the usual casserole.

Apple Mallow Sweet Potato Bake

Apple Mallow Sweet Potato Bake

1/2 cup Brown sugar, packed
1/2 tsp. Cinnamon
2 Apples, sliced
1/3 cup Pecans, chopped
2 15 oz. cans Princella or Sugary Sam Cut Sweet Potatoes, drained
1/4 cup Margarine
2 cups Miniature marshmallows

Preheat oven to 350°F.

In large bowl, mix brown sugar and cinnamon. Toss apples and nuts with combined brown sugar and cinnamon.

Alternate layers of apples and sweet potatoes in 1 1/2-quart casserole. Dot with margarine. Cover and bake for 35 to 40 minutes.

Sprinkle marshmallows over sweet potatoes and apples. Broil until lightly browned.

This casserole made a fabulous side dish to an open-faced sandwich supper. And I really enjoyed the toasted marshmallow topping–we had some pumpkin-flavored marshmallows leftover from Halloween and combined those with the usual mini-marshmallows and it gave the topping a different flavor.

For more tasty recipes, check out the resources at Allens Vegetables.


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