This is one of my all-time favorite recipes and it’s perfect for the cool days of fall – and it smells marvelous baking! The flavors beautifully compliment pork or chicken but the leftovers are also good cold after the flavors have blended. I eat this all winter. Enjoy!
1 lb sweet potatoes, peeled and thinly sliced
2 apples, cored and thinly sliced (Cortlands are best if you can get them)
3/4 tsp finely chopped crystalized ginger
3/4 C. Craisins (optional)
1/2 tsp. salt
1/4 C. thawed frozen apple juice concentrate
2 Tb. packed dark brown sugar
2 tsp. fresh lemon juice
1/4 tsp. cinnamon
1/8 tsp. ground cloves
1/4 C. water
2 tsps. margarine, diced (optional)
1. Preheat the oven to 375 degrees. Spray an 8″ square baking dish with nonstick cooking spray. Arrange half of the apples in the baking dish; top with half of the sweet potatoes; sprinkle 1/2 of craisins, then half the ginger and half the salt. Repeat the layers.
2. In a small bowl or measuring cup, combine the juice concentrate, brown sugar, lemon juice, cinnamon, cloves and water. Pour over the potatoes. Cover and bake 45 min. Remove cover and dot with margarine if desired. Bake, uncovered, until tender, bubbling and lightly browned, about 15 min. longer.
Yield: 4 big servings, 4 points each
Edited to add: the servings are so big that I actually divide into 5 at 3 points each.
Source: Weight Watchers New Complete Cookbook
– Can use powdered ginger instead of crystallized, just sprinkle liberally over each layer
– Leave apple peels on for less trouble and more nutrition
– Substitute artificial brown sugar for real brown sugar and use the points you save to add in the Craisins without changing the total points value for the recipe.
– Remaining thawed juice concentrate can be returned to freezer in a plastic container. It won’t completely refreeze, will be sort of slushy, but that makes it handy to use again if you make this again. You’ll want to!