Sweetpotato-apple casserole
6 servings, about ⅔ cup each
1 can (18 ounces) sweetpotatoes, drained
¼ cup sweetpotato liquid or orange juice
1 can (20 ounces) apple pie filling
1 teaspoon grated orange rind, if desired
1 teaspoon lemon juice
1 cup bread cubes
2 tablespoons butter or margarine, melted
Arrange sweetpotatoes in a 2-quart casserole.
Blend remaining ingredients except bread cubes and fat. Pour over sweetpotatoes.
Mix bread cubes with fat and sprinkle over apples.
Bake at 375° F. (moderate oven) until liquid is bubbly and bread cubes are lightly browned.
NOTE: You may omit canned sweetpotatoes, apple pie filling, and ¼ cup liquid. Instead, use 2 cups cooked sweetpotatoes and 2½ cups tapioca apples ([p. 14]).