Sweet Potato and Apple Bake

Name: Sweet Potato and Apple Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/2 cup, plus teaspoon liquid Sweet potatoes (canned, drained); 1/3 cup, peeled and diced Apple (Granny Smith); 1 teaspoon, packed Brown sugar; 1/2 tablespoon, chopped or walnuts Pecans; 1 teaspoon Wheat Flour (All-Purpose, Enriched); 1 teaspoon, melted Butter (Stick, Unsalted)

Canned sweet potatoes and diced apple under a brown sugar, nut and butter crumble — about 251 calories per serving.

251kcal per serving

2.5gprotein

42gcarbs

8.5gfat

46 mgsodium

Sodium is calculated without salt added to taste.

Estimated; may vary.

Prep15 min

Cook30 min

Total45 min

Makes1 serving

DifficultyMedium

Sweet potato and apple bake is a holiday side that takes almost no effort: canned sweet potatoes and diced apple in a dish under a thin crumble of brown sugar, chopped nuts, flour and melted butter, baked until the top bubbles. One serving is about 251 calories with 2 g of protein.

Drain the sweet potatoes well but keep a spoonful of the liquid to pour over the fruit; it keeps the apple from drying while the topping browns. Cut the apple into small, even pieces so it softens in the 20 to 30 minutes the crumble needs, and use a tart apple such as Granny Smith.

It can be assembled a day ahead and baked just before dinner. Serve it with roast turkey, ham or pork chops. Leftovers keep 4 days and reheat in the oven; fresh cooked sweet potato cubes replace the canned version if you have them, using a tablespoon of water in place of the can liquid.

Ingredients

Servings

Sweet potatoes (canned, drained)1/2 cup, plus teaspoon liquid (114 g)
Apple (Granny Smith)1/3 cup, peeled and diced (42 g)
Brown sugar1 teaspoon, packed (4.5 g)
Pecans1/2 tablespoon, chopped or walnuts (6 g)
Wheat Flour (All-Purpose, Enriched)1 teaspoon (2.5 g)
Butter (Stick, Unsalted)1 teaspoon, melted (4.5 g)

Cook’s tips

A tart apple such as Granny Smith holds its shape and balances the sweet potatoes; soft varieties turn to sauce.
Break the sweet potato pieces to a similar size as the apple so the dish bakes evenly.
Cool leftovers and refrigerate within 2 hours in a covered container; use within 4 days.
Contains: milk (butter), tree nuts (pecans or walnuts), wheat (flour).
Swap the flour for oat flour or cornstarch and the butter for a plant-based spread; leave out the nuts or use pumpkin seeds for a nut-free topping.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 350°F. Drain the sweet potatoes, saving a little of the liquid.
Peel, core and dice the apple into bite-sized pieces.
Put the sweet potatoes and apple in a baking dish and pour the reserved liquid over.
Mix the brown sugar, nuts, flour and melted butter in a small bowl.
Sprinkle the mixture evenly over the top.
Bake 20 to 30 minutes, until the top is golden and bubbling.

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