INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are offering you four different Thanksgiving
Day Dinner menus during November, and we're now in the middle of our
third recipe collection, featuring our "Metropolitan Thanksgiving Day
Dinner" fare.  Today's recipe makes the most of your oven space because
it's prepared  entirely on the stove-top.  The Kitchen Staff recommends
you use a very tart apple to complement  the natural sweetness of the
potatoes. The Granny Smith apple is the  perfect fruit to use in
today's recipe as it holds its shape well  while cooking.  Peel and
slice fresh sweet potatoes. In a large saucepan, cover the  potatoes
with water and bring to a boil over high heat. Reduce the  heat to
medium and simmer, covered, for 8 to 10 minutes, or until  potatoes are
almost tender. Drain.  Or forgo the first step and use canned sweet
potatoes.  Meanwhile, in a large skillet, combine the apple slices,
brown sugar,  apple juice, butter, allspice, and nutmeg. Bring the
mixture to a  boil over a moderate heat setting. Reduce the heat
slightly and cook,  uncovered, for 3 to 5 minutes or until apples are
almost tender and  the juice mixture is slightly thickened, stirring
occasionally.  Gently stir in the sweet potatoes.  Cook, uncovered, for
5 to 10 minutes more, or until apples are tender  and sweet potatoes
are heated through, spooning the juice mixture  over potatoes
occasionally. Remove mixture to a serving dish and  present warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 14, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 18
Total Fat: 2g
Cholesterol: <1mg
Sodium: 18.9mg
Potassium: 73.3mg
Carbohydrates: 19.3g
Fiber: 1.2g
Sugar: 17.4g
Protein: <1g