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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Sweet Potato Gratin

4 tablespoons unsalted butter
1 Honey Crisp apple, peeled, cored and sliced
1 1/2 pounds Hen House Local Sweet Potatoes
1/2 teaspoon salt
1/2 teaspoon cinnamon
Freshly grated nutmeg
1 1/4 cups heavy cream,
1/2 cup fresh bread crumbs

Wash and peel and slice sweet potatoes. Preheat the oven to 375 degrees F. In a 10-inch skillet, melt 2 tablespoons butter. Over medium-high heat, saute the apples until slightly caramelized. Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well. Butter a 10-inch grain dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven. Turn the oven to 500 degrees F. Sprinkle the bread crumbs over the potatoes and dot with the remaining butter. Bake 5 minutes and serve.

Jasper's Notes: Believe it or not, the sweet potato is not a potato, not even a distant cousin. Potatoes are truly tubers; Sweet Potatoes are roots. Sweet Potatoes have been around since prehistoric times and are as American as apple pie, and even more so. Native Americans were already growing Sweet Potatoes when Columbus came to these shores in 1492. Sweet Potatoes can be baked, boiled, broiled, stuffed, steamed, stir-fried or microwaved; or served raw.