Rum-glazed Sweet Potato, Apple And Chestnut Gratin

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 4oo degrees. Bake the sweet potatoes in the  middle
of the oven for 45 minutes to 1 hour, or until tender. Let  them cool.
Peel the sweet potatoes and cut them diagonally into  1/4-inch slices.
Peel the apples and cut them lenghtwise into eights. In a bowl toss
the apples with lemon juice and arrange them with the sweet potato
slices in a buttered 14-inch gratin dish. Sprinkle with the  chestnuts.
In a stainless steel or enameled saucepan cook the  remaining
ingredients over moderate heat, stirring, until the sugar  is
dissolved. Spoon the mixture oven the sweet potatoes and apples  and
bake the gratin in the middle of the oven, basting occasionally,  for
30 minutes, or until the apples are just tender and the sweet  potatoes
are heated through. The uncooked gratin, can be assembled 1  day ahead
and kept refrigerated, covered. Bake, uncovered, basting  occasionally,
for 40 minutes.  Put the gratin under a preheated broiler about 4
inches from the heat  until the edges are browned ligthly.  Yield: 8
servings  Converted by MC_Buster.  Per serving: 2834 Calories (kcal);
73g Total Fat; (22% calories from  fat); 19g Protein; 537g
Carbohydrate; 186mg Cholesterol; 205mg Sodium  Food Exchanges: 16
Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit;  14 Fat; 16 1/2 Other
Carbohydrates  Recipe by: COOKING LIVE SHOW CL9416  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1421
Calories From Fat: 812
Total Fat: 92.4g
Cholesterol: 244mg
Sodium: 20.8mg
Potassium: 190.5mg
Carbohydrates: 147.5g
Fiber: 1.3g
Sugar: 142.9g
Protein: 1.8g