| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegetables, Fruits | 8 | Servings | |
INGREDIENTS
| 3 | lg | Sweet potatoes water |
| 3 | md | Apples; cored, peeled — |
| And | ||
| Inch thick | ||
| 1 | c | Unsweetened apple juice |
| 2 | tb | Cornstarch |
| 3 | tb | Unsweetened apple juice |
| 1 | tb | Honey |
| 1/4 | c | Wheat germ |
| 1/4 | c | Graham cracker crumbs |
| PER SERVING—– | ||
| *cals | ||
| *gm dietary fiber | ||
| *gm fat | ||
| *mg sodium |
INSTRUCTIONS
Cook whole sweet potatoes in water until tender, about 20 minutes. Peel and slice lengthwise about 1/2-inch thick. Layer slices in a 2-quart casserole dish. Top with apple slices. In a saucepan, bring the 1 cup of apple juice to a boil. Dissolve the cornstarch in the 3 Tblspoons of apple juice and add to the hot apple juice. Stir until thickened. Stir in honey. Pour the sauce over the apples and sweet potatoes. Combine the wheat germ and graham cracker crumbs. Sprinkle on top of casserole. Bake at 350F for 45 minutes or until apples are fork tender. Makes 8 servings. Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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