Sweet Potato Apple Bake
|Tart cooking apples||3|
|Dark brown sugar||3 Tablespoon|
|Granulated white sugar||2 Tablespoon|
He simply boiled the yams until they were about half done to put them on a par with the apples as to baking time and sliced one of them into a baking dish.
Over the slices he sprinkled liberally several tablespoonfuls of dark brown sugar, plus a little salt, dotted this with bits of butter, added a generous dusting of cinnamon and nutmeg, and of all things! a few dabs of orange marmalade (the kind with the peelings left in the preserve).
Next came a layer of sliced apples with the same brown sugar butter spice and marmalade garnish.
Then he added another layer of garnished yam slices, and so on, ending with a nourish by jauntily cartwheeling thick quarter slices of apple in two neat rings on top for the final touch of splendor.
More sugar, more butter, more spices, more dabs of marmalade were added, and even a sprinkling of granulated white sugar over the brown for a glistening finish.
That night the new dish made its successful debut with nary an "FGS" (family go slow) order from my mother, so little did the apples shrink and so well did they bolster the ample baked yam casserole.
And although we were enthusiastic in our praises, it was months before Jesse admitted that he hadn't known about the combination all along! I have since heard about such a combination, called Sweet Potato Compote, and Jesse has himself experimented with variations on the formula, adding nuts or raisins, and even topping the dish with marshmallows, which he browns just before sending to the table.
But I still think his original bake is just as delicious as any more elaborate version.