I posted this recipe way back in 2006 but it bears posting again….with a small revision!

This is a Martha Stewart recipe that I found printed in our local newspaper in 2006. I have made this sweet potato recipe every Thanksgiving and Christmas since.

Sweet potatoes and yams are not on my Favorite Foods list….
however….
I LOVE this recipe!

The original recipe did NOT have sliced apples as an ingredient. It was my husbands idea after I made it the first time to add the apples and I totaly agree. It adds just a touch of natural sweetness!

Sweet Potato Gratin

4 – 5 Sweet Potatoes (we do 1/2 sweet potatoes, 1/2 yams)
1 or 2 Apples, peeled and sliced
1 Cup Coarsely Chopped Pecans
1/2 Cup Brown Sugar, packed
2 Teaspoons Ground Ginger
1 Teaspoon Ground Cinnamon
Pinch of Nutmeg
4 Tablespoons Butter
2 Cups Mini Marshmallows

Place sweet potatoes/yams in a large pan of cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, approx. 20 min. Drain. Place potatoes in cold water until skins begin to loosen. Peel and set aside.

In a small bowl, combine pecans, brown sugar, ginger, cinnamon, nutmeg and butter using your fingers or a fork to blend.

Preheat oven to 450 degrees.

Butter an 8″ square dish. Slice potatoes into 1/4″ thick slices. Layer a third of the potatoes on the bottom of the dish. Sprinkle with a third of the butter/sugar mixture. Repeat layers. Cover with foil and bake until heated through, approx. 40 min.

Remove from oven and raise temperature to broil. Top with a layer of mini marshmallows and heat just until browned, 30-60 seconds.

Serve hot. Makes 6 servings.

Rebecca
Country Meadow Ltd.
Eco Friendly Shea Butter Spa Products

www.countrymeadowltd.com