The Thanksgiving shopping and prepping officially started in our house this weekend. We’re cooking for thirteen this year so please wish me luck!
Ingredients
- 5 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup pure maple syrup
- 1/2 teaspoon salt
- 1/4 cup packed dark brown sugar
- 3 large sweet potatoes peeled and cut into 1/4 inch rounds
- 3 granny smith apples peeled, cored and thinly sliced
Directions
Preheat the oven to 350 degrees
Coat a 9 X 13 baking pan with butter and set aside
In a small saucepan, melt the remaining butter over medium-low heat
Add the flour to the pan, whisking constantly for one minute
Add the maple syrup, salt and brown sugar
Simmer, whisking frequently, until the sugar dissolves and the sauce thickens, about 4 minutes
Remove from heat and reserve
To assemble the gratin: Arrange a row of alternating sweet potato and apple slices along one side of pan, overlapping the slices neatly
Arrange additional rows to fill the pan
Pour the reserved sauce evenly on top
Cover the dish tightly with foil and bake for 40 minutes
Uncover, raise the over temperature to 450 degrees and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan
Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer
Serve immediately, or keep warm in a low oven for up to 30 minutes
Baste just before serving
The gratin can be made up to 8 hours ahead – cover and set aside at room temperature until ready to bake
Hope you have a very happy Thanksgiving with your family and friends!
