Sunday, April 12, 2009

EASTER FEAST


Easter was very quiet this year as it was just me and mine at the table. Our oldest was spending the holiday with her husbands family in PEI ( holidays are rotational when family are too far away)and our other daughter and her hubby left this morning for Charlotte, North Carolina where their work home office is located. All in all, it's been a very relaxing weekend. I didn't even plan to cook a big Easter meal for the two of us but old habits die hard and it was soooooo good. I baked a ham with a honey and ginger glaze, oven roasted rosemary and sage potatoes, Maple Mustard Sweet Potatoes with Apples, asparagus with cheese and Ezekiel Bread.

Maple Mustard Sweet Potatoes With Apples

3 large sweet potatoes
3 large apples
2 T. butter
¼ c. Dijon mustard (Honey Dijon)
½ c. maple syrup
Salt and pepper

Cook unpeeled sweet potatoes drain let and cool. Peel and cut into ¼ inch slices. Arrange in rows around the edge and up through the centre of a greased 10 inch casserole dish. Do not peel apples but core and cut into ½ inch slices. In a large skillet cook apples in butter until lightly softened and browned. Tuck apple slices between potato slices. Combine maple syrup, mustard and salt and pepper. Pour over potatoes and apples. Cover. This can be stored in refrigerator for one day. Bake at 350 degree oven for 30 min. or until bubbling and hot. Spoon sauce over potatoes and apples.

1 comment:

  1. Ohm that sounds yummy, I wish I were there mom!

    ReplyDelete