Sweet Potato and Apple Bake - Kraft Recipes Top
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Sweet Potato and Apple Bake

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  • Heat oven to 350. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch thick slices. Place apples in bowl and add water to cover; add lemon juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease a 1-1/2 quart casserole with 1 Tbsp. butter (or coat with cooking spray).
  • Place one third of the apples in bottom of casserole; top with one third of the leek slices and one third of the sweet potato slices. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 Tbsp. butter; pour apple juice (cider) over all. Cover tightly with lid or aluminum foil and bake for 45 minutes.
  • Meanwhile, to make topping, in small saucepan, melt the remaining 1 Tbsp. butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.

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