The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and were now in the middle of our third recipe collection, featuring our "Metropolitan Thanksgiving Day Dinner" fare. Todays recipe makes the most of your oven space because its prepared entirely on the stove-top. The Kitchen Staff recommends you use a very tart apple to complement the natural sweetness of the potatoes. The Granny Smith apple is the perfect fruit to use in todays recipe as it holds its shape well while cooking. Peel and slice fresh sweet potatoes. In a large saucepan, cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 8 to 10 minutes, or until potatoes are almost tender. Drain. Or forgo the first step and use canned sweet potatoes. Meanwhile, in a large skillet, combine the apple slices, brown sugar, apple juice, butter, allspice, and nutmeg. Bring the mixture to a boil over a moderate heat setting. Reduce the heat slightly and cook, uncovered, for 3 to 5 minutes or until apples are almost tender and the juice mixture is slightly thickened, stirring occasionally. Gently stir in the sweet potatoes. Cook, uncovered, for 5 to 10 minutes more, or until apples are tender and sweet potatoes are heated through, spooning the juice mixture over potatoes occasionally. Remove mixture to a serving dish and present warm. Posted to email@example.com by Recipe-a-Day
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 12|
|Calories from Fat: 36 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 4.1mg||1 %|
|Sodium 132.9mg||5 %|
|Potassium 869mg||23 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 56.4g|
|Protein 3.9g||6 %|
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Calories per serving: 303
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