Ingredients
5 medium sweet potatoes (2-1/2 pounds)4 cups sliced peeled tart apples (about 4 medium)3/4 cup thawed apple juice concentrate1-1/2 cups plus 2 tablespoons cold water, divided1/4 cup sugar1/4 cup packed brown sugar1/2 teaspoon salt7-1/2 teaspoons cornstarch1/4 cup butter, cubed
Preparation
Place sweet potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; cover and cook for 30-45 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes.
Place apples in a large saucepan and cover with water. Cover and cook over medium heat for 7-8 minutes or until crisp-tender; drain. Place apples and sweet potatoes in a greased 2-1/2-qt. baking dish.
In a small saucepan, combine apple juice concentrate, 1-1/2 cups water, sugars and salt. Combine cornstarch with remaining water until smooth; gradually stir into apple juice concentrate mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat; stir in butter until melted. Pour over potato mixture. Bake, uncovered, at 325° for 30-35 minutes or until heated through.
