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RECIPE

Just in time for Easter celebrations, Maxine LaBaw of St. Pete Beach has submitted a recipe that is an ideal accompaniment to traditional springtime celebrations, she said.

"It goes very well with ham, turkey, pork roast, anything. This is kind of a hand-me-down from my mother," said the retiree, who grew up in Ohio. "When my mother went into a nursing home, I found some recipes. I actually have them in her handwriting. I learned to cook from my mother, although I was in 4-H Club. I think it was called the Liberty Lassies 4-H Cooking Club, because I was from Liberty Township."

One of the advantages of the recipe, said LaBaw, is that it can be prepared the day before. "Once you put that sauce on it, it doesn't get brown. Then I cover it with Saran Wrap in the refrigerator," she said. "Half hour before serving, I put it in the oven for 350 degrees for 20 minutes or until thoroughly heated."

LaBaw also recommends that the casserole be prepared in a 13-by-9-inch dish.

Apple Sauce Sweet Potato Casserole

4 medium sweet potatoes (about 2 pounds)

1 cup applesauce

cup firmly packed brown sugar

2{ tablespoons butter or margarine melted

\ teaspoon salt

Cook unpeeled sweet potatoes in boiling water covered for 30 minutes or until tender. Let cool to touch, then peel potatoes and slice {-inch thick into a 13- by 9-inch greased baking dish.

Combine apple sauce and remaining ingredients. Pour over potatoes. Bake uncovered at 350 degrees for 20 minutes or until thoroughly heated. Serves six.

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