Thanksgiving and Christmas meals just aren’t complete without a Sweet Potato or Yam dish.  If you are tired of the same old recipe every year, go back in time and try these old fashion recipes from Southern Indiana when I was a kid.  Yes, that was a long time ago but they are just as good today!

SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)

2 med apples, peeled and cored

1 tbsp lemon juice

1/2 cup packed brown sugar

1/4 cup chopped pecans

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/2 tsp orange extract

2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

INDIANA APPLE YAMS

8 to 10 large baking apples

1 can (20-oz) sweet potatoes

1/4 cup dark Karo syrup

1/4 cup butter, melted

1 tsp salt

1/4 tsp cinnamon

16 miniature marshmallows

1 tbsp lemon juice

1/4 cup butter

Heat the oven to 350 degrees.

Hollow out the apples until only a 1/2-inch thick wall remains. Combine the Karo syrup, melted butter, salt, cinnamon, marshmallows, and lemon juice. Drain the sweet potatoes, mash and combine with the syrup mixture. Stir to combine mixture well. Generously stuff the apples with the sweet potato mixture to overflowing. Place the apples in a cake pan or casserole dish and dot with the remaining 1/4 cup butter. Place in the oven and bake at 350 degrees for 1/2 hour.

Enjoy!