Sweet potato and apple cake (Low-fat)(Low-cholesterol)

 

           Serve wedges of this attractive pie with roast turkey or other poultry, ham, pork or lamb. Perfect for a buffet or holiday dinner.

Makes 8 servings

• 3 large sweet potatoes (2 pounds)
• 2 Granny Smith apples
• 1 tablespoon unsalted butter, melted
• ½ teaspoon salt
• Pinch of pepper
• 2tablespoons maple syrup

1. Preheat oven to 400F ; spray 9-inch glass pie plate with nonstick vegetable-oil cooking spray.
2. Pare and thinly slice sweet potatoes about 1/8 inch thick ; pare, core and thinly slice apples.
3. Lay one-third sweet potato slices, in circular pattern, overlapping, in pie plate ; brush lightly with one-third melted butter and sprinkle with ¼ teaspoon salt and the pepper.
4. Cover with half the apple slices, overlapping ; drizzle with 1 tablespoon maple syrup.
5. Cover with one-third sweet potato slices ; brush one-third melted butter and sprinkle with remaining salt.
6. Cover with remaining apple slices ; drizzle with remaining maple syrup.
7. Cover with remaining sweet potatoes ; brush with remaining butter and cover dish with aluminium foil.
8. Bake in preheated oven for 45 minutes ; uncover and bake until potatoes are tender when pierced with knife, about 30 minutes.
9. Remove from oven and let stand 5 minutes.
10. Place serving platter over pie plate ; carefully invert.
11. Remove any sweet potato slices that stick to dish, if necessary ; cut into wedges to serve.

BON APPÉTIT