Sweet Potatoes with Apples

I thought about reposting the Scalloped Potatoes and Ham dish I did in 2016, but thought maybe some would think I was getting lazy Everyone has their traditional Christmas dinner, usually ham or prime rib. I can't say "usually" because it only pertains to my circle of friends and family. This year I will be doing the Scalloped Potato dish because it was requested and we had a whole ham in the freezer to use. I'm sure I will need to make my dinner rolls and the green bean casserole. I was trying to think what side dish would go with whatever the main entrée would be so I am choosing the sweet potatoes and apple dish I saw. It won't be a sticky sweet as the sweet potatoes with marshmallows. Another benefit: it can be put together ahead of time and ready to bake the next day.

Off the subject-if you tried the Delicious Pumpkin Bread that called for Cook and Serve Vanilla Pudding, but used instant instead, and wondered why it was more like cookie dough, then I believe it's because the instant pudding is meant to set up with cold liquid, making the dough thick and the Cook and Serve, doesn't thicken until it is warmed up, or in this case baking. A fella co-worker (initials KG) asked me what Cook and Serve pudding was I thought everyone used it before instant puddings came along.

**I received a really nice email from Suzie Stonecipher Sollars, who shared that she made the Sausage Barley Soup with a few adjustments. "The only thing was that 10 oz of chopped spinach was waaay too much. It would have needed to be called Spinach Sausage Barley soup! I strained half of it out. I increased the barley by ¼ cup. I also added a tiny amount of pasta noodles of some shape to help fill it out a little further for my son. Nice, no extra seasonings like salt and pepper. My 12-year-old son even wondered if there was going to be any in his school lunch today." Thank you for such great feedback!

INGREDIENTS:

3 to 3 ½ pounds sweet potatoes

¼ tsp ground ginger

2 tart apples, peeled, cored and cut into ¼ inch rings

¼ tsp ground cinnamon

½ c. orange juice

2 Tbsp butter

¼ c. packed brown sugar

DIRECTIONS:

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook for 30 minutes or until just tender Drain and cool slightly. Peel and cut into quarter-inch slices.

In a greased 13 inch x 9 inch baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon: sprinkle over potatoes and apples. Dot with butter.

Bake uncovered at 350 degrees for 35-45 minutes or until apples are tender.

MY NOTES:

I am making this for our Christmas dinner. I may "nuke" the sweet potatoes or maybe not? I find baking or boiling gives it a different flavor. I much prefer a baked potato than one in the microwave.

ENJOY---AND HAVE A BLESSED CHRISTMAS.