Sweet Potato-Apple Gratin

When it comes to superfoods, sweet potatoes lead the pack, each one loaded with vitamins and complex carbs. Their natural sweetness and dark orange color make them a welcome treat in the winter. They also have delicious applications at any point in a meal, whether diced and roasted and served with dried fruit as a cold salad, or baked and mashed with just a little butter and maple syrup, or baked into breads, pies and cakes. Next time you make a smoothie, try some mashed sweet potato instead of a banana. They are sweeter and higher in potassium, and provide a wonderfully smooth texture.

Sweet Potato-Apple Gratin

2 medium sweet potatoes, peeled
1 granny smith or fuji apple, peeled and cored
¼ cup brown sugar
¼ cup maple syrup
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon fresh grated ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
½ cup shredded parmesan
½ cup shredded provolone
2 teaspoons minced sage

*Using a mandolin vegetable slicer or a very sharp knife, slice the sweet potatoes into 1/8” slices. Slice the apple into ¼ “ slices (you want the apples a little thicker so they don’t get too soft while cooking), then mix the potatoes and apples in a large bowl with the brown sugar, syrup, salt, pepper, ginger, cinnamon,nutmeg and sage until well coated.

*Thoroughly spray a 9X12 baking pan and begin to lay the slices of potato and apple into the pan, making sure to create an even layer all the way across the pan. Between each layer sprinkle parmesan cheese. Repeat until all the slices have been layered in the pan. Do not overfill your pan.

*Top with a layer of shredded provolone cheese. Cover with aluminum foil and place in a350 degree oven for about 45-60 minutes (the potatoes and apples may release a lot of liquid as they cook,so it is always a good idea to put your pan on a baking sheet or cookie sheet to keep the sugar-rich liquid from dripping out of the pan and onto the bottom of your stove).

*Use a skewer or a knife tip to test the doneness of the potatoes. Cooked potatoes will still be a bit firm, but the skewer will pass through them without resistance. Carefully remove the foil and cook for another 10 or 15 minutes, until the provolone
cheese on top browns just a little.

*Remove from the oven and allow to rest for another 15 minutes. Use a knife to carefully cut the gratin into squares and dish out with a spatula.