Sweet Potato & Apple Tatin for Thanksgiving

Most of us are traditionalists.    

Meaning, we like tradition, especially during the holidays.   

Your family depends on that green bean casserole for Thanksgiving or that sweet potato casserole Grandma made with the marshmallow topping (I will take a pass on that, sorry!).

I usually make my same side dishes on Thanksgiving, but always add in something new, and more in Vogue.    Like roasted cabbage with mustard sauce, or a new dessert, though my nut pie is always on the menu.

Here is a SIMPLE, healthier side dish for your turkey day.  I used to make it when I was first married but then I got all fancy in life.

You can make it the day before and reheat it, though it will be a bit soft (instead of crispy out of the oven).  

You can swap in orange juice for apple juice/cider, and most apples work here, I used Gala.

Here is the basic recipe, which is very adaptable.

Stacey's Sweet Potato & Apple Tian:

3 large sweet potatoes, sliced thin (you can leave the skin on if you are lazy)

3 large apples (same, I leave the skin on.....lazy)

1 large onion, sliced thin

5 oz. of apple juice or cider (orange juice is ok too)

Fresh sage leaves

butter 

kosher salt

It's pretty simple.   Slice the sweet potatoes into thin slices (a mandoline makes them too thin, so use a knife).   Same with the apples and onion.

Butter a large gratin dish, and lay the sliced onions on the bottom.

Overlap the sweet potato slices and tuck in the apple slices.
Repeat with another layer of potatoes and apples.

Pour in the apple juice or cider and sprinkle liberally with kosher salt.

Tuck or scatter the sage leaves all around and drizzle with melted butter.

Spray some foil with nonstick spray and cover.   Bake 350F for 45 minutes.

Uncover and bake another 20 minutes.   

I hope you all have a wonderful Thanksgiving. 

I am thankful for you after all these years that you are still here.

:)