Sweet Potato & Apple Napoleon
I have a gazillion apples in my fridge.
We went apple picking and picked Granny Smiths and Empire, all local, in Oldwick, NJ.
They stay fresh for weeks in my fridge, and I love to eat them with cheese as midnight snacks, as well as use them in baking.
My first recipe with the Empires is this lovely Sweet Potato & Apple Napoleon.
This is a nice Thanksgiving side, pretty simple and pretty delicious.
This is almost like a dessert, it's so good!
All you need are a few ingredients and a square pan.
Ready, set, go.
Sweet Potato & Apple Napoleon (adapted from Edible NJ):
6 tablespoons melted unsalted butter
Juice of 2 lemons
1/3 cup maple syrup
2.5 pounds sweet potatoes, peeled (about 2 large ones)
4 empire apples, cored and peeled
freshly grated nutmeg
salt & pepper
Preheat oven to 375°. Combine melted butter, lemon juice and maple syrup in a large measuring cup.
Using a mandoline, thinly slice the sweet potatoes and apples. They will be paper thin.
Butter an 8-inch square Pyrex [oven-safe glass] dish, start with an overlapping layer of sweet potatoes.
Top the sweet potatoes with a layer of the thinly sliced apples. Grate fresh nutmeg over this layer, season lightly with fresh ground pepper and salt. Drizzle this layer with a little of the butter, juice and syrup mixture.
Repeat the layers, seasoning and drizzled syrup mixture until the apples and sweet potatoes are used up, filling the dish to nearly the top, ending with sweet potatoes.
Cover with aluminum foil and place in the oven for approximately 1 hour and 10 minutes, or until a knife easily goes through all of the layers.
Remove from oven and let sit for 5-10 minutes. Cut into square or rectangular pieces and serve. (Serves 8-10)
I garnished with fresh sage leaves.
Can definitely be made a day or 2 ahead, and reheated at 350F covered with foil.