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.

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