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YAM AND APPLE CASSEROLE

By

Bon Appetit/November 1982 – Food Processor section

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Ingredients

  • 2 medium Granny Smith apples, cored and peeled, halved to fit feed tube if necessary
  • 2 16 oz can yams, drained thoroughly and patted dry
  • 8 tblsp unsalted butter, melted
  • 1/2 cup dark corn syrup
  • 1/3 cup plus 2 tblsp firmly packed light brown sugar
  • 2 tblsp dry Sherry
  • 1/2 - 1 tsp cinnamon
  • 1/8 tsp salt

Details

Preparation

Step 1

Position rack in center of oven and preheat to 350. Grease 10 inch round gratin dish or deep pie plate.

Medium slicer: Stan apples in feed tube and slice using firm pressure. Remove from work bowl and set aside.

Steel Knife: Combine yams, 6 tablespoons melted butter, corn syrup, brown sugar, Sherry, cinnamon and salt in work bowl and puree until smooth, stopping as necessary to scrape down sides of work bowl.

Spread half of pureed yam mixture in prepared dish. Arrange half of apple slices over yam, overlapping evenly. Repeat layers. Brush top of apple slices with remaining 2 tablespoons melted butter. Bake until apples are tender (but not mushy) and mixture is heated through, about 30 minutes. Serve hot.

Can be assembled up to 2 days ahead, covered and refrigerated. Bring casserole to room temperature before baking.

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