Side Dishes:

Yams and Apples

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This is a recipe that I found in an earlier addition of Season’s Eatings. Over the years I have added my own tweaks to this dish as indicated by asterisks. Omit these if you want to try the original dish.

Ingredients

1 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups water (or apple juice)
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Zest and juice from 1 orange
1/2 cup (one stick) margarine or butter
5 apples, peeled, cored and sliced
5 yams, peeled, parboiled and sliced 1/2-inch thick
Ground cinnamon

Instructions

Preheat oven to 350 degrees F. In a saucepan combine sugar, cornstarch, water, salt, cloves, nutmeg, orange juice and zest and butter. Heat mixture over medium heat until hick and bubbly, stirring frequently. Remove from heat. Spray a casserole with non-stick spray. Layer apples and yams in casserole dish, sprinkling a half teaspoon to one tablespoon cinnamon between each layer. Pour sauce over all and bake about 1 hour. Serves 10-12. This dish can be made a day ahead except for the baking step, refrigerated and baked the next day for an extra 15 minutes.

Shelly Voss Rock Island